2 med. white potatoes
1/2 c. warm water
2 pkgs. yeast
1/2 c. potato water & milk combined, see directions
1 tsp. salt
2 well beaten eggs
1/4 lb. butter
1/4 lb. lard or shortening
1 c. sugar
3 c. unbleached flour + just enough more to make a soft dough

Pare and cut the potatoes in half. Place in saucepan and just barely cover with water. Boil rapidly until very tender. Strain off water and to it add enough scalded milk to measure 1/2 cup.

Sprinkle yeast into the 1/2 cup of warm water (not the milk-water). Stir in 1 tablespoon of the sugar.

Mash potatoes and beat in warm milk-potato water mixture. When this is lukewarm, add and blend yeast mixture into it.

Combine butter and lard and beat to make creamy. Gradually beat in remainder of sugar, the salt and the beaten eggs, until the mixture is very light. Then by large spoonfuls beat this into the yeast mixture.

Now, a little at a time, begin to beat in the 3 cups of flour. When well beaten in, add just enough more flour to make a soft dough that will not stick to the sides of the bowl. One cup should do it. Depend on beating and kneading rather than extra flour to give it stiffness. Allow not less than 10 minutes for this part of the mixing.

Grease a clean mixing bowl with butter on oil. Place dough in it and turn over at once so top comes up greased. Cover with a heavy towel, well wrung out in warm water. Set in a sheltered place to rise to double, punch down and let rise again.

While it rises, butter a deep oblong pan. It should be at least 2" deep. You may use one or two pans, depends on what's on hand.

When dough has risen the second time, turn out on floured board and roll with floured rolling pin to make 1/2" thick. Place in the prepared pan(s), punching out toward the corners. Cover and let rise again until double in height.

Meanwhile prepare the topping: 1 1/2 cups sugar, 1/2 cup flour, 6 ounces of butter, 2 well-beaten eggs, 1/8 teaspoon salt, 1 teaspoon vanilla and 2 to 4 tablespoons milk.

Sift sugar, flour and salt. Beat butter to cream it and then gradually beat in the sugar mixture. When light, slowly beat in the eggs and vanilla. Then gradually add just enough milk to make it possible to spread this mixture gently over the risen dough. After spreading, place in preheated 375 degree oven and bake until nicely browned; 35 to 45 minutes. NOTE: Please be careful about the depth of the pan, the topping will bubble off if not deep enough, allow for extra rising in the oven.