Mix the above at 9.30 P.M., stand in a warm place, closely-covered, over night.

The following morning add more flour; dough should not be mixed quite as stiff as for bread.
Allow it to raise in a warm place.

When well-risen, place on bread board, roll, cut into small biscuits; dip each biscuit in melted butter, fold together, place in pans a distance apart, and when they have doubled in size, bake in a hot oven.
"AN OLD RECIPE" FOR GOOD BREAD This country cook invariably baked good bread and always used potato-water in preference to any other liquid for setting sponge.
She stood aside water, in which potatoes had been boiled for dinner (usually about one quart or less) and added two finely-mashed potatoes.

About 3 or 4 o'clock in the afternoon of the day _before_ that on which she intended baking bread, she dissolved one cake of yeast (she used the small cornmeal commercial yeast cakes, sold under different names, such as National, Magic, etc.) in a half-cup of luke-warm water, added 1/2 teaspoon of salt and sufficient warmed, well-dried flour to make a thin batter.

She placed all in a bowl and stood it in a warm place, closely-covered, until about 9 o'clock in the evening, when she added this sponge, which should be light and foamy, to the potato water, which should be lukewarm.