POTATO BISCUIT Mrs. H. S. Mount
One cup of milk; three potatoes (cooked and riced); one tablespoonful lard; one teaspoonful butter; one and one-half teaspoonful salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved in lukewarm water. Two eggs well beaten; four cups flour; let raise three hours. Then roll out about one-half inch thickness. Butter, cut, turn over with silver knife and shape like parker house rolls. Raise two hours more and bake about ten minutes. Will make about fifty rolls.
SOUTHERN POTATO BISCUITS Mrs. Granville Richardson
Three cups flour; three teaspoonfuls baking powder; one teaspoonful salt; one cup hot mashed potatoes; three tablespoonfuls butter or other shortening; one-half cup milk; one egg. Mash the potatoes through a strainer, add salt, milk, butter or shortening and then the egg well beaten. Beat until smooth, then sift in the flour and baking powder. Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.
"ABBIE'S" CORN BREAD Mrs. Edward E. Swadener
One cupful corn meal; one cupful flour; one-third cupful sugar; one teaspoonful baking powder; salt. Put these through flour sieve, add one tablespoonful melted butter. Beat one egg very light in a cup, add enough milk to fill the cup, stir this in the flour; then add one-half cup more of milk. Use your judgment about quantity of milk. Bake either in one pan or in muffin pan.
MUFFINS Mrs. John M. Stahl
Beat three eggs and add two cupfuls milk; one quart of flour; two heaping teaspoonfuls baking powder; one tablespoonful sugar; one teaspoonful salt; one tablespoonful melted lard put in the last thing. Bake twenty minutes in a hot oven. This makes eighteen muffins.
AFTERNOON TEA ROLLS Mrs. C. N. Eastman
One cup hot mashed potatoes; one cup sugar; one cup melted butter; one cake compressed yeast; four eggs; one cup lukewarm water; flour enough to knead. Soak the cake of yeast in lukewarm water at noontime. Put sugar in bowl with mashed potatoes at same time. Then at night put these together. In the morning, add melted butter and eggs well beaten. Stir in enough flour to knead and let rise until light. Make into small tea rolls and let rise until very, very light. Bake twenty-five minutes in moderate oven. Cream powdered sugar and butter to a paste and spread on top of rolls just before serving.