PERFECTION POTATO CAKES

1 cup of boiled mashed potatoes. 1 cup sweet milk. 1 cup water in which 1 yeast cake was dissolved. 2 cups soft A sugar. 1/2 cup butter and lard mixed. 2 eggs. A little salt. About 7 cups of flour. Cream the sugar, butter and eggs together. Add mashed potatoes, milk and cup of water containing yeast, alternately with the flour, until about 7 cups of flour have been used, making a dough as stiff as can be stirred with a spoon. Stand, covered, in a warm place by the range until morning. These should be set to rise about nine o’clock in the evening. The following morning take pieces of the dough, on a well-floured bake board; roll about one inch thick, to fit in pie tins, place in pie tins to raise; when doubled in bulk spread with melted butter and sprinkle sugar thickly over top and bake in a moderately hot oven until lightly browned on top. This quantity of dough makes six cakes.