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Potato Cake

Take half a pound of dry floury potatoes which have been baked or boiled and then crushed and beaten with a rolling-pin until they are quite free from lumps. Mix with them three ounces of flour and a little pepper and salt, and add to them as much lukewarm milk and butter as will make a smooth, firm dough. Add either a little yeast or an egg, and half a tea-spoonful of baking-powder. Roll this paste out till it is about two inches thick, and then dredge a little flour over it. Cut it out to the exact size of the pan in which it is to be baked. Rub the saucepan over with butter or dripping before putting the cake into it, lay it in very carefully, cover with a plate, shake it every now and then to keep it from burning, and bake on the trivet of the stove over a gentle fire. When it is half done on one side, turn it carefully upon the other. Serve on a hot dish. Cold potatoes, if dry and floury, may be warmed up in this way. Time to bake the cake, about half and hour.