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Potatoes in Cases

Wash half a dozen large potatoes, and bake them in a moderate oven. When done enough, cut a round the size of a crown from the top of each, and carefully scoop out the inside, though not so as to leave the skin quite bare. Rub the pulp through a colander, and mix with it an ounce of butter, two table-spoonfuls of milk, and a little pepper and salt. Stir the mixture over the fire until it is hot, then add the white of an egg beaten to a froth. Rub the skin of the potatoes with butter, fill them with the mixture, put the lids in their places, and bake the potatoes in a quick oven. If liked, the potato-cases can be filled with minced meat or forcemeat instead of mashed potatoes. Time to bake the potatoes, two hours at first, afterwards until quite hot. Probable cost, 4d. Sufficient for two or three persons.