1 c. mashed potatoes
1 yeast cake
1 c. white sugar
3/4 c. butter and lard mixed
1 tsp. salt
2 eggs
Plain flour, enough for soft dough, about 4 c.
Brown sugar
Cinnamon
Evaporated milk

Add to the hot mashed potatoes the sugar, butter and lard and salt. Dissolve yeast cake in 1/2 cup of lukewarm water, add to mixture. Set aside for half hour until spongy.

Add beaten eggs. Add flour to form a soft dough. Let rise overnight, or for about five hours.

Pour out and spread on flat pans. When light, make holes for bits of butter; cover top with brown sugar and cinnamon.

Bake about twenty minutes in a 375 degree oven. About halfway into baking, sprinkle over the top evaporated milk; this will make the top soft instead of crusty. Bake in 2 pans 13x9x2 inches, lightly greased. Or 1 pan 17x12x1 inch.

Old favorite from past cookbook #1.

Old favorite from past cookbook #2.