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Potato Biscuits

Bake half a dozen large potatoes, and when they are done enough, burst them open, and scoop out the inside with a tea-spoon until there is a quarter of a pound of the flour. Pass this through a fine sieve, and mix with it the well-beaten yolks of eight eggs, the grated peel of half a lemon, and half a pound of pounded and sifted sugar. Beat the paste until it is quite light, then add the whites of the eggs beaten to a firm froth. Make some small paper cases, oil them, and half fill them with the batter. Strew a little sugar over them, and bake in a moderate oven. If liked, a little bright-coloured jelly may be put over the biscuits before serving. Time to bake, about twenty minutes. Probable cost, 1s. 2d.