One of the most important items in making and keeping sourdough biscuits going is a proper container for the "Starter" the best one being a earthenware crock with a good lid, close fitting but not air tight. Do not use a tinned container as the sourness of the dough will cause a poison. The size of the container will depend on the number of people you have to cook for and the amount of "Starter" you wish to keep made up. For the following recipe a 3-quart to 1- gallon size crock is sufficient. If the container is too small, the sponge will run out when it starts "working".

Direction or Starter:

1 cake yeast or 1 package of Fleischmann's dry yeast dissolved in 2 pints (4 cups) warm water. Add:

2 tbsp. sugar
2 pts. (4 c.) flour
1 raw potato, cut in fourths

Mix in crock and let rise until very light and slightly aged. Do NOT let it get too sour and do not let the sponge chill.