1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1/2 ts Salt
1 c Flour, all purpose
4 ts Vegetable oil

Peel and boil potatoes; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.
These are great with apple sauce.

2 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Preheat oven to 375F. Mix dry ingredients. Rub in butter. Add buttermilk and stir with fork until just moistened. Knead gently until smooth. Place on cookie sheet, or 7 or 8 inch round cake pan (I prefer the cake pan), flatten to 7 inch circle, about 2 inches think. Cut shape of a cross halfway through the loaf. Bake for 30 to 35 minutes, or until golden. Rub top with butter, if you wish, when the soda bread is removed from oven.

1 cup cold leftover tea
1 cup raisins
1 cup mixed peel or mixed fruit
1 cup granulated sugar

1 egg
1/4 cup melted butter

2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Put tea in a large bowl along with raisins, mixed peel/fruit and sugar. Let stand overnight
Next day beat egg until frothy. Stir into fruit mixture. Add melted butter and mix well.
Combine and stir the four remaining dry ingredients. Add to fruit batter. Stir until well blended. Spoon into greased loaf pan 9 x 5 x 3 inches. Bake in 350^o oven for 60 - 70 minutes. (Toothpick inserted in centre will come out clean) Turn out on rack to cool.