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Stuffed Potatoes

6 medium sized potatoes 3 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup hot milk Wash the potatoes but do not cut. Bake from forty to forty-five minutes. When done lay the potatoes on the sides, with a sharp knife cut a thin slice from each; scrape out the potato, pass through a ricer or mash, mix with seasonings and beat until very light. Pack lightly into the potato shells, brush with a little white of egg and brown in a quick oven. Serve each with a tiny sprig of parsley on top.