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Potato Biscuit

Boil some potatoes which have been pared the night before. When done put through the ricer into a bowl. Beat, adding to each pint 3 tablespoonfuls of rich sweet cream, I scant teaspoonful of salt and I scant tablespoonful of melted butter.

Lightly add just enough sifted flour to make them hold together. Roll out quickly half an inch thick. Cut in small squares and bake on a well-greased griddle.