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Philadelphia Potato Rolls

Wipe and roast in a moderate oven for forty-five minutes six good-sized white, raw, unpeeled potatoes. Remove, scoop out all the insides, and with the aid of a wooden spoon press the scooped potatoes through a wire sieve into a small saucepan, adding half an ounce good butter, two egg yolks, a half gill cream, a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Set pan on range and sharply stir with wooden spoon while heating for five minutes. Remove, beat the whites of the two eggs to a stiff froth and gradually add to the potatoes, mixing well meanwhile. Dip two tablespoons in melted butter, with one take up as much of the preparation as it can hold and repeatedly turn the potato from one spoon to the other, so as to give a nice smooth roll form, place in a lightly buttered tin, and proceed the same with balance of the potato preparation. Set in a brisk oven until a nice golden colour, or about eight or ten minutes, remove, take up with the blade of a knife, dress on a dish and serve.