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Lancashire Potato Cake

1 pound of mashed potatoes 1/2 pound of flour 2 ounces of butter 1/4 pint of milk 1/2 teaspoon of baking powder The potatoes should be quite dry before they are put through the potato masher. Rub the butter in the flour; then mix the potatoes and flour together. Stir in the milk, and roll out on a well-floured pastry-board about half an inch thick. Cut into cakes the size of a breakfast saucer, and bake in a quick oven. The cakes can be split and a little butter spread between, or they can be served plain. They must be sent to table very hot, and are best as a breakfast dish.