Potato Tea Biscuits

Pare half a pound of potatoes, cover with boiling water, boil for ten minutes; drain this water off and throw it away. Cover with a quart of freshly boiled water, and boil until the potatoes are tender; press them through a sieve, using the water in which they were boiled. Add hastily, while the potatoes are hot, half a pint of flour; beat thoroughly until smooth; add a level teaspoonful of salt, a tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a quarter of a cupful of warm water. Cover and stand at about 80° Fahrenheit for one hour. Add a pint of milk that has been scalded and cooled, and sufficient flour to make a batter; beat thoroughly; cover again for one hour; add one egg well beaten, and flour to make a dough; knead thoroughly until soft and elastic. Then pound with a potatomasher, constantly folding the dough. Form in one large loaf, put in a buttered bowl, stand in a warm place for one hour and a half. Mould in tiny rolls, place in French-roll pans, and stand aside for three-quarters of an hour. Brush the tops with milk, and bake in a quick oven for twenty minutes. After they have been baked for fifteen minutes brush the tops with glaze made by beating the white of egg with a tablespoonful of water.