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Potato Cakes

Rub two ounces of good beef dripping and two ounces of lard into one pound of flour, add a tea-spoonful of baking-powder, a pinch of salt, and a pound of potato flour which has been obtained by scooping out the inside from some hot baked potatoes. Mix these ingredients thoroughly, and stir into them a well-beaten egg and as much lukewarm milk as will make a smooth, light paste. Roll this out to the thickness of an inch or an inch and a half, and cut it into squares or rounds. Lay these on a buttered tin, and bake in a moderate oven. When the cakes are lightly browned on one side, turn them upon the other. Cut them open, butter them as soon as they are taken out of the oven, and serve very hot. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for three or four persons.