)6 "THE··SETTLP.','tENT'· COOK BOOK FRIED POTATO BISCUITS. Clip flour, cup cold mashed ~ teaspoon ~alt, potatoes. J oz. compressed yeast, )[iIk. }1 oz. compressed yeast. I Clip warm milk, I tablespoonful sugar, I teaspoon salt, }1 Clip milk, }1 teaspoon salt, 1 oz. compressed yeast, Take flour. add the salt and l11a~hcd potato. Let yeast dissolve in a little lukewarm milk, mix all tog-ether and add rich milk enough to make like hiscuit dOllgb roll 0111 about one-half inch thick cut into two-inch squares, let ri:: c, and fry a golden brown in deep, hot fat. POTATO BISCUITS I quart sifted flour (scant), 2 large potatoes, (baked and grated), 2 eggs. }'S Clip butter. Oissol\'c yeast in the warm milk. r-,nx in the order given and knead while the potato is hot and set to rise. Add more flour if necessary. Roll thin and cut with small bisCllit Clitter. Lay two biscuits, one all top of the other in a pan and stand in a warm place. Bake about twenty minutes in a moderate oven. Brush over with sllgar and water before placing in the oven. ZWEIBACK .'4 cup sugar, 1 4 cup melted butter, 3 eggs, flour. Scald the milk and when lukewarm add to the crumbled yeast. .-\c1(] the sligar. butter. salt. and the e~g-s unbeatell, and enoug-h flour to handle. Let rise until lig-ht. \\fake into oblong rolls the lcng-t,h of middle fin~cr. and place close together in a buttered pan III parallel rows, two inches apart, Let rise a~ain and bake 20 minutes, \\fhen cold, Cllt in half inch slicc-s and brown evenly ill the 0\'('11.