Recipe: Grafton Milk Biscuits

Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of BUTTER in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the [Pg 255]board, put it back in the tray to rise again; when risen, roll into CAKES and let them stand half an hour. Bake in a quick oven. These BISCUITs are fine.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)