Evening Republican, Volume 17, Number 18, Rensselaer, Jasper County, 21 January 1913 — Potato Scones. [ARTICLE]

Potato Scones.

One pound of cold potatoes, one ounce of butter, two tablespoonfuls of milk, one-quarter pound of flour, one saltspoon'ful of salt Boil and mash the potatoes, add the milk and butter, add salt and work in the flour. Roll it out thin, cut. In rounds. Bake on on a hot floured griddle. Cook about three minutes on each side. "**