Cakes, Potato.—Bake four large potatoes in their skins, press out all their contents, and mix with this 2oz. of butter or clarified dripping and a little water, beating it well together. Now put 3lb. of flour into a basin, make a hollow in the centre with your knuckles, and into this drop the mashed potato, two whole eggs, and, lastly, 1oz. of dried yeast previously creamed with a teaspoonful of sugar and dissolved in a pint of tepid milk. Knead this all together with as much water as will produce a very soft dough, and let it rise for several hours. When sufficiently risen, put this dough into well-buttered rings, and again let it rise before baking. About half a teaspoonful of salt should be added to each pound of flour, and, if handy, skim milk, or half milk half water, may be used in the mixing instead of water.