1 lb. Crisco
1 c. sugar
1 c. milk
2 eggs
1 1/2 tbsp. salt
1 1/2 tbsp. dry yeast (dissolved in lukewarm water)
2 lb. Irish potatoes, cooked & mashed well
2 1/2 c. hot potato water (water potatoes was cooked in)
5 lb. red band plain flour

Mix sugar, shortening and salt. Pour hot potato water over mixture. Add mashed potatoes. Add eggs. Stir with hands. When mixture is barely warm, add yeast. Add flour, good amount at a time; mix well after each addition. Use all the 5 pounds of flour, mixing well, until you have a soft dough. Allow to rise until double in bulk. Make out on greased pans. Let rise until 1/2 in bulk or until you can make deep imprints with fingers. Cover thickly with whipping cream and then brown sugar mixture.

SUGAR MIXTURE:

3-4 lb. brown sugar
2 heaping tbsp. cinnamon
2 heaping tbsp. nutmeg
1/2 tbsp. salt

Mix real good before using.