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Potato Rolls

Take four large boiled potatoes, dry and floury. Mash them till they are smooth, and while they are still hot, mix with them a little salt, a table-spoonful of clarified butter, and half a pint of hot milk. When the mixture is lukewarm, add half a tea-spoonful of yeast, and as much flour as will make a firm dough. Knead it well, cover with a cloth, and set it near the fire to rise. When it is sufficiently light, mould it into rolls, place these a little apart from each other on buttered tins, let them rise again for about ten minutes, and bake in a well-heated oven till they are firm, but they must not be too hard. Time to bake, about twenty minutes. Probable cost, 1d. each. Sufficient, allow one for each person.