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Potatoes A La Parisienne

Wash and rub new potatoes with a coarse cloth (avoid scraping if possible), drop into boiling water, boil briskly until done, taking care not to over do (if doubtful on this point press one of the potatoes with a fork against the side of the sauce-pan, if done it will yield to a gentle pressure). Have ready, in a sauce-pan, some cream and butter hot, but not boiling, a little green parsley, pepper and salt; pour off the water from the potatoes and add the cream and butter, let stand a minute or two over hot water, and serve. POTATO SOUFFLÉ Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and tablespoon of good butter, add to the potato with a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a small pinch of salt into the whites and beat them to a stiff froth, add them to the mixture, beating as little as possible; have ready a well-buttered baking-dish, large enough to permit the soufflé to rise without running over; bake twenty minutes in a brisk oven, serve at once, and in the same dish in which it was baked. It should be eaten with meats that have gravies.