Boil potatoes well in 1 1/4 cups boiling water, until tender. Strain, and save 1 cup of the potato water. Mash potatoes into a bowl, add butter, sugar, and salt. When potato-water and potato are cooled to lukewarm, mix dissolved yeast cake in potato-water, and then combine with mashed potato mixture. Add eggs and beat well. Sift in flour, beating continuously. Knead until smooth and spongy; then return to a well-greased bowl. Cover with a damp tea towel and place away from draft. Let double in bulk for about 3 hours, depending on heat and humidity.

Turn out on a floured board and roll 1-inch thick. Cut into rounds with a biscuit cutter. Place on buttered cookie sheets placed far apart. Let rise until light. Bake at 350 degrees in moderate oven until golden brown. Brush

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