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Soufflees of Potatoes

Neatly wipe and place six good-sized, sound potatoes in a roasting pan and place in oven for forty-five minutes, turning once in a while. Remove, cut each potato in half lengthwise, then scoop out interior, press meat through sieve into a saucepan, add half an ounce butter, two egg yolks, half teaspoon salt, two saltspoons pepper, tablespoon cream, sharply stir on fire with wooden spoon while heating for five minutes, then remove to a table. Beat up whites of three eggs to a stiff froth, add to potatoes and gently mix. Evenly divide preparation in the twelve shells, with a lightly buttered knife blade neatly smooth surface of each, place on a tin, set in brisk oven for fifteen minutes, remove, dress on hot dish with a folded napkin and serve.