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Tea Biscuit with Potato

3/4 cup hot riced potato 1/4 cup butter 1 teaspoon sugar 1 teaspoon salt 1 cup scalded milk 1/2 yeast cake in 1/2 cup water 1 egg white slightly beaten 4 cups Gold Medal flour If set at 10 a. m., it will be ready to shape and bake for tea. Beat together potato, butter, sugar and salt. When the milk is lukewarm add the yeast cake. When yeast is dissolved combine with potato mixture. Add part of the flour slowly, beating constantly, then the white of egg, then more flour until stiff enough to knead. Knead until smooth, return to mixing bowl and let rise; cut the sponge down, let rise the second time, shape into small biscuits, let rise to double the bulk. Bake in a quick oven.

These are excellent to use for croustades.--Mrs. Cheney, Ft. Wayne, Ill.