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Potato Split Biscuit

  • 2 large, white potatoes
  • 1 teacup full of lard and butter mixed
  • Salt
  • 2 well beaten eggs
  • 1 teacup milk
  • 1/2 cake compressed yeast
  • 1 tablespoon of sugar
  • 1 quart sifted flour
Bake 2 large, white potatoes, while hot mash through a strainer into a stone jar. Into the hot potatoes stir a teacup full of lard and butter mixed, salt and 2 well-beaten eggs. To this add a teacup milk in which has been dissolved 1/2 cake compressed yeast and a tablespoon of sugar; stir in a quart sifted flour. Mix this at 9 o'clock in the morning, cover and leave anywhere in the kitchen in the winter. At 12 o'clock add to the dough a pint of sifted flour, set away for a second rising. At 5 o'clock in the afternoon turn out the dough on a biscuit board and with just enough flour to handle roll out and cut with biscuit cutter, placing one on top of another in a baking pan, cover and let them stand 2 hours. Baking in a quick oven for a 7 o'clock tea.
Submitted by Cassyjean - Torrington, CT Oct 12, 2009 15 min 30 min 45 min


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