Title: Potato Rusks
Categories: Bread
Yield: 1 Servings

1	c	Potatoes; mashed
1	c	Sugar
2		Yeast cakes
1	c	Shortening
4		Eggs
		Salt
		Flour

Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and salt. Beat together and let stand until real light. Add shortening, eggs and flour enough to stiffen. Let rise until bedtime, make into biscuits, let rise in cool place until morning (should be double their size.) Before putting into oven brush with butter, flour and cinnamon, thoroughly mixed and sprinkled with sugar.

Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15 minutes.

Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH Mrs. John Wirt, Moreland Grange, Wayne County, OH

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