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Potato Souffle

Bake six or eight large potatoes, and when they are done enough burst the skins, and scoop out the floury part with a spoon. Take a quarter of a pound of this flour and mix with it two table-spoonfuls of finely-sifted sugar, an ounce of butter, half a pint of boiling cream pleasantly flavoured with lemon-rind or cinnamon. Beat the mixture until it is quite smooth, then add the well-beaten yolks of four eggs, and, separately, the whites of six eggs whisked to a firm froth. Pour the souffle into a buttered souffle-tin, round the top of which has been secured a broad band of oiled paper to prevent the souffle overflowing its sides, and bake in a well-heated oven. Serve the souffle the moment it is taken from the oven. If a proper souffle-tin is not at hand, a deep pie-dish may be substituted for it. Probable cost, 2s. Sufficient for five or six persons.