----- Recipe in Meal-Master v7 Importable Format
      Title: Potato Rusks 
 Categories: Bread Osg1966 
   Servings: 1
       1 c  Potatoes; mashed           
       1 c  Sugar                       
       2 ea Yeast cakes                 
       1 c  Shortening                  
       4 ea Eggs                        
   Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and
   salt. Beat together and let stand until real light. Add shortening,   
   eggs and flour enough to stiffen. Let rise until bedtime, make into   
   biscuits, let rise in cool place until morning (should be double their
   size.) Before putting into oven brush with butter, flour and cinnamon,
   thoroughly mixed and sprinkled with sugar.                            
   Note: No time or temperature given. Try hot 400 - 450 F. oven for     
   about 15 minutes.                                                     
   Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH 
           Mrs. John Wirt, Moreland Grange, Wayne County, OH