Three cups of mashed potatoes,
  Three cups of sifted flour,
  Two teaspoons of salt,
  Two level teaspoons of baking powder,
  Three level teaspoons of shortening.

Now place in a bowl

  One-half cup of milk,
  One egg.

Beat.  Use about two-thirds of the egg and milk mixture to form a dough.  Knead the dough to a smooth mixture and then divide into four parts.  Pat or roll out like a saucer and then make two cuts to form the cross, cutting into four pieces.  Brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes.

POPOVERS

Place the popover pan in the oven to heat.  When hot start to mix the batter.  Place in a measuring cup one egg, then fill with milk.  Pour into a mixing bowl and then add

  One cup of sifted flour,
  One teaspoon of sugar,
  One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed.  This usually takes about five minutes.  Now grease the hot popover pan well and fill one-half full with the batter.  Place in a hot oven and bake for thirty-five minutes.  Do not open the oven door for ten minutes after you put the popovers in.  Opening the door before this period of time elapses prevents the mixture from springing or popping.  After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres.

DOUGHNUTS

Take brioche dough, roll out one-half inch thick, cut with biscuit cutter, place on moulding board, cover and let rise fifteen minutes, fry golden brown in hot fat—­roll in sugar and cinnamon.

DOUGHNUTS WITH FRUIT CENTRE

After doughnuts are cut and layed on board to rise, make an opening in side of same and insert one spoonful of jelly, pinch edges together and cover.  Let rise and fry in usual manner.

CRULLERS

Place in bowl

  Five cups of sifted flour,
  One teaspoon of salt,
  Three level tablespoons baking powder,
  One and one-quarter cups sugar.

Rub between the hands to thoroughly mix; then rub in three tablespoonfuls shortening.  Then place

  One egg,
  One cup of milk

in a bowl; beat to mix.  Use this to form the dough, roll out one-half inch thick, cut and fry golden brown in hot fat.

HOW TO FRY CRULLERS OR DOUGHNUTS

When ready to fry place four cups of vegetable oil in a pan.  The pan should not be too large and the fat should be deep enough to allow the cruller to swim at least two and one-half inches from the bottom of the pan.

GOLDEN BROWN