Then she creamed together 1/2 cup of sugar, 2 eggs and 1/2 cup of butter and lard, or use instead the "Substitute for Butter." Added the creamed sugar, butter and eggs to the well-risen sponge and about 4-1/2 cups of flour.

Sift a couple of tablespoons of flour over top of sponge, and set to rise again about 1-1/2 hours.

When light, take cut pieces of the sponge on a well-floured bread-board, knead for a minute or two, then roll out with a rolling-pin inlo pieces about one inch thick, place in well-greased small pie tins, over which a dust of flour has been sifted, set to rise about 1-1/2 hours.

When light and ready for oven brush top with milk, strew crumbs over or brush with melted butter and strew sugar over top; after punching half dozen holes in top of each cake, bake in a moderately hot oven from 20 to 25 minutes until a rich brown, when cakes should be baked.

Five potato cakes may be made from this sponge, or four cakes and one pan of biscuits if preferred.