These cakes are _inexpensive_ and _good_; _no eggs_ or _butter_ being used.
RECIPE FOR "LIGHT CAKES" (GIVEN MARY BY A FARMER'S WIFE) In the evening mix a sponge consisting of 1/2 cup of mashed potatoes, 1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast dissolved in a cup of lukewarm water; 1/2 cup of a mixture of butter and lard and a pinch of salt and flour to thicken until batter is quite thick.

Stand in a warm place, closely covered, until morning, when add 2 eggs and 1/2 cup of sugar and flour to stiffen as thick as sponge can be stirred with a spoon.

Set to rise; when light roll out one inch thick, place in pie tins, brush tops with melted butter and brown sugar, set to rise, and, when well risen, bake.
BUTTER "SCHIMMEL" Place in a mixing bowl 2 cups of warm, mashed potatoes and add 3/4 of a cup of shortening (a mixture of lard and butter), (or use Aunt Sarah's substitute for butter); one cup of A sugar and 1 teaspoonful salt.
Beat all to a cream.

When lukewarm, add 2 eggs and either 1 yeast cake dissolved in 1 cup of lukewarm water, or 1 cup of potato yeast; use about 2 cups of flour to make a thin batter.

Set to raise over night or early in the morning.