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Souffle, Potato

This dish has the double advantage of being excellent and economical. Take as many large potatoes as you expect guests for dinner. As the potatoes are to look well when cut, wash them well, and select the best shaped; put them into the oven, and when done, cut them in half, so that the halves will stand, scoop out the insides with a spoon, and put it in a stewpan with two or three spoonfuls of double cream, a small bit of butter, a little salt, some sugar, a little lemon-peel rasped on sugar, three yolks of eggs, adding off the fire four frothed whites. Put this mixture into the hollow potatoes, placing them in rather a hot oven. The taste may sometimes be varied with lemon, orange-flower water, etc. This is a pretty dish. Apple souffl may be prepared in the same way, excepting that the apples must not be baked previously to being filled with the ingredients, but merely cored and the interior scooped out, as above directed.