Stand in a warm place to raise, from 1 to 1-1/4 hours.

At the expiration of that time add to the foamy sponge 1 large tablespoonful of butter or lard, 1 egg and 1/2 teaspoonful of salt, beaten together before adding.

Add about 2 cups of flour, beat thoroughly and allow to raise another hour; then roll out the dough about 1 inch in thickness and cut into small biscuits, dip each one in melted butter and place on pans, a short distance apart, stand about one hour to raise, when bake in a rather hot oven.

These Potato Biscuits are particularly nice when freshly baked, and resemble somewhat biscuits made from baking powder.
From this recipe was made two dozen biscuits.
AUNT SARAH'S POTATO YEAST 9 medium-sized potatoes.
5 tablespoons sugar.
2 tablespoons salt.
1 quart water.
Grate the raw potatoes quickly, so they will not discolor, pour over the grated potato the quart of boiling water, add salt and sugar, cook several minutes until the consistency of boiled starch, let cool, and when lukewarm add 1 cup of good yeast.

Stir all together in a crock, cover and let stand in a warm place three or four hours, when it is foamy and rises to top of crock, stir down several times, then fill glass fruit jars, cover and stand away in a cool place until needed.
This yeast will keep about ten days.