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Potato Soufflé

Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and tablespoon of good butter, add to the potato with a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a small pinch of salt into the whites and beat them to a stiff froth, add them to the mixture, beating as little as possible; have ready a well-buttered baking-dish, large enough to permit the soufflé to rise without running over; bake twenty minutes in a brisk oven, serve at once, and in the same dish in which it was baked. It should be eaten with meats that have gravies.