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Potato Scones

1 cup warm mashed potatoes
1/3 cup melted butter
1 teaspoon salt
1/2 cup sifted all-purpose flour

Preheat a 12-inch seasoned cast-iron frying pan or griddle over moderate heat.

Mix together all ingredients until thoroughly blended. Turn the dough out onto a floured board and divide into thirds. Roll into a circle about 1/4 inch thick. Score each circle into 6 wedges.
Sprinkle the griddle with flour and bake each circle for about 5 minutes, until edges begin to brown, turning once to cook both sides.
Serve hot or cold.

Yield: 18 scones.

Writing in the nineteenth century, Osgood Mackenzie makes the great value of the potato very clear:

" There is no doubt that the people of the west coast of Scotland went through periods of terrible hunger, in what we now speak of as 'the good old times', especially before the introduction of the potato. How they lived in pre-potato days is a mystery. But even prior to the destruction caused by the potato blight, when the potatoes usually grew so well, there was hardly a year in which my grandfather and my father did not import cargoes of oatmeal to keep the people alive, and those cargoes were seldom, if ever, paid for by their poor recipients."

In James T Calder (1887) we read:

" Potatoes were introduced into the county about the year 1754, and for some years after were cultivated only in the garden of the better classes. From 1760 till 1786 the tenantry planted a few of them annually in what were called 'lazy beds'. Regarding this valuable esculent there is the following curious note in Chambers' Traditions of Edinburgh: 'There was long a prejudice in Scotland against the potato for two reasons, First, That it was a species of the night-shade; Second, That it was a provocative to incontinence'.

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