Potato Cakes

• ½ lb. Cold mashed potato
• 1 oz butter
• 2 oz.

Mash or sieve potatoes, work in butter and add flour and salt, working the mixture until the flour is well blended into the potatoes. Blend to a stiffdough with the milk. Roll out lightly on a floured board and cut into rounds or squares. Bake on a lightly greased hot griddle until golden-brown on both sides. Split and butter and serve while hot.