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Irish Potato Biscuits

Boil and mash six or eight potatoes.

While warm, lay on a floured pastry-board and run the rolling-pin over and over them till they are free from lumps. Turn into a bowl, wet with a cup of sweet milk, add a teaspoon melted butter. When well mixed, work in½ cup Five Roses flour (salted) or just enough to make a soft dough. Return to the board, roll out quickly and lightly into a thin sheet, and cut into round cakes. Bake in a quick oven. Butter as soon as they are done, laying one on top of the other in a pile. Eat before they fall.

The excellence of potato biscuits depends very greatly upon the softness of the dough, light handling, and quick baking. properly made, they will be found extremely nice. A favorite Irish dish.