Potatoes, medium, 7,

Flour, 1/2 pound,

Eggs, 4,

Melted butter, 3 tablespoons

Milk, 1/2 cup,

Salt,

Chopped boiled ham,

Thick sour cream.

Bake the potatoes in their skins, and rub them through a sieve. Put into a bowl a little salt, 1/2 pound of flour, 1/2 an yeast-cake, the 4 yolks of the eggs, the melted butter, the potatoes, and 1/2 cup of milk.

Mix all thoroughly, cover with a clean napkin and leave for an hour to rise. Roll the dough thin on a board, and cut it out with a plain round cutter or with a wine-glass.

Wet the edges with a little white of egg, put in the middle of each a teaspoon of chopped boiled ham and 1 teaspoon of thick sour cream. Place a second cake on top of this, press the edges together, and put in a warm place covered with a napkin for about 2 hours.

Fry in deep hot lard like dough-nuts. Serve with mushroom sauce.