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1 c. mashed potatoes
1/2 c. scalded milk
1 c. sugar
1/2 c. butter
1/2 tsp. salt
3 pkgs. dry yeast
1/2 c. warm water
2 eggs, beaten
1 tbsp. grated lemon rind
1 tbsp. grated orange rind
1 tbsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. mace
5-6 c. flour
1 tbsp. orange juice

To prepare mashed potatoes, cut up and cook potatoes until done. Drain and dice or mash finely; cool to lukewarm. Scald milk.

Combine sugar, butter and salt. Dissolve yeast in warm water. Into sugar mixture, stir the lukewarm milk, potatoes, yeast, eggs, orange and lemon rind, orange and lemon juice, nutmeg and mace. Stir in 2 1/2 cups flour; beat until smooth. Add enough additional flour to make a soft dough.

Turn out on floured surface and knead until satiny, about 5 minutes. Place in greased bowl. Cover; let rise in warm place until double in bulk. Punch down, cover and let rest 5 to 10 minutes. Shape into cakes about 2 inches in diameter. Place on greased baking pan. Do not let them touch. Let rise until double in bulk. Bake in a 350 degree oven for 15-20 minutes, or until golden brown. Makes about 5 dozen.

Old favorite from past cookbook #2.

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