Ingredients. - Two pounds of dry floury potato, two pounds of flour, four ounces each of lard and dripping, two eggs, a little warm milk, two good teaspoonfuls of baking-powder, two good pinches of salt.

Method. - Bake enough potatoes (in their skins), to yield two pounds of potato, which mash smoothly or pass through a sieve. Rub the lard and dripping lightly into the flour, add the potato, baking-powder and salt, and stir in the egg and enough milk to form a smooth paste. Roll out to about one inch in thickness, cut into rounds or squares, place in a greased tin, and bake in a moderate oven, turning two or three times during the process, that both sides may be equally browned. Split, butter liberally and serve at once.