The Use of Potato

by C. Houston & Alberta Goudiss

　　POTATO BISCUIT

　　1 cup mashed lightly packed potato

　　2 tablespoons fat

　　1 cup whole wheat flour

　　1 teaspoons baking powder

　　1 teaspoon salt

　　About ½ cup milk or water in which potatoes were cookedAdd melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)

　　POTATO BREAD

　　1½ cups tightly packed mashed potato

　　2½ cups wheat flour

　　1 tablespoon warm water

　　½ yeast cake

　　½ teaspoon salt

　　Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven.

　　POTATO YEAST BREAD

　　½ cup milk and water or water

　　2 tablespoons corn syrup

　　4 tablespoons fat

　　1½ teaspoons salt

　　4 cups boiled potatoes

　　8 cups flour

　　½ cake compressed yeast

　　¼ cup warm water

　　Dissolve yeast in the warm water. Add other ingredients and make same as any bread.

　　POTATO PARKER HOUSE ROLLS

　　½ cake yeast

　　1 cup milk (scalded)

　　1 teaspoon fat

　　3 tablespoons corn syrup (or 1 tablespoon sugar)

　　3½ cups flour

　　2 cups potato (mashed and hot)

　　1 teaspoon salt

　　1 egg

　　Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.