Madison Cakes

• 2 medium size white potatoes
• 1 yeast cake, crumbled over 1 Tbsp. granulated sugar
• 1 Tbsp. sugar
• 4 Tbsp. butter
• 2 tsp. salt
• 2 eggs, beaten
• 6 c. flour

1. Boil potatoes well in 1
2. 1/4
3. cups boiling water, until tender.
4. Strain and save 1
5. cup
6. of
7. the
8. potato
9. water.
10. Mash potatoes into a bowl, add butter, 1 tablespoon sugar and salt. When potato water and potato
11. mixture
12. are cooled to lukewarm, mix dissolved yeast cake in potato water and then combine with mashed potato mixture.
13. Beat
14. well.
15. Sift
16. in
17. flour,
18. beating continuously.
19. Knead until smooth and spongy, then return to a well-greased bowl.
20. Cover with a damp tea towel and place away from draft.
21. Let double in
22. bulk
23. for about 3 hours, depending on heat and humidity.

potatoes, yeast cake, sugar, butter, salt, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043128 (may not work)