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Potato Salad (Boil and mash the potatoes)

Boil and mash the potatoes fine and smooth, and season well with butter, pepper, salt and a little cream. Use three hard-boiled eggs to each quart of potatoes. Chop the whites fine, and work the yellows smooth with mustard, a trifle of sugar, pepper and salt, according to taste, with only enough vinegar to moisten the whole. When thoroughly mixed, including the whites of the eggs, put a layer of the mashed potatoes in a flat-bottomed dish; drop the dressing in spots over the potatoes and so proceed until the whole is finished, with a layer of potatoes, nicely smoothed over the top, and so arranged that the salad will be crowning at the top. Then brown the whole in the oven and garnish.