Potato Rolls

3 medium sized potatoes (mashed) 1 tablespoon Crisco 1 egg.

1 cup milk 1 cup potato water.

1 tablespoon sugar 1 teaspoon salt 1 yeast cake Gold Medal Flour as needed.

Soak yeast in warmed milk. Mash potatoes and add remaining ingredients. Add flour enough to make a soft dough. Set aside to raise. When light, dip by spoonfuls into muffin tins. Let raise and bake.

Mrs. Arlo Ayres Brown.

Hot Rolls

3 cups warm water 3 tablespoons lard 2 tablespoons sugar 1 yeast cake.

3 egg whites 9 cups or more Gold Medal flour.

Dissolve the yeast in half a cup of warm water containing a spoonful of sugar. Let rise. Add this to the other ingredients, using flour to make a stiff dough. Let stand over night to rise. This can be put in the ice box and enough taken off for a pan of biscuits daily as long as it lasts.

Potato Buns

1/2 teaspoon salt.

1 cup mashed potatoes.

1/2 cup granulated sugar.

1 cake yeast.

1/2 cup melted butter.

2 eggs well beaten.

1 cup water.

Gold Medal flour as needed Powdered sugar.

Mix thoroughly granulated s|ugar, potatoes, salt yeast dissolved in cup of warm water, and a half cup of flour. Let stand until light. (About eight hours). To this mixture add melted butter and eggs, and enough flour to form a soft dough. Mix well. Let rise till very light. Turn out on bread board, roll lightly, cut out buns with biscuit cutter and place in pans to rise again till light. Bake in moderate oven, and when done and ready to serve sprinkle top with powdered sugar. This recipe will make four dozen buns.

Mrs. B. R. Freer.