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Potatoes in Cases

Wash thoroughly eight or nine potatoes (good-sized ones and mealy), and place them in a quick oven to bake; then take them out and cut off a round of the peel the size of fifty-cent piece from the end of them and carefully scoop out all the inside pulp; mash this and pass it through a fine sieve into a saucepan, mixing in a breakfast cupful of cream and milk in equal proportions and a ounce and a half of warmed butter; place the pan over a slow fire and boil gently, adding a little at a time the whites of a couple of eggs whipped to a froth. Fill up the potato skins with this preparation and put them in the oven until they have become thoroughly warmed, then place them in paper cases, arranged on a napkin on a dish, and serve.