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Stuffed Potatoes

(Kate B. Vaughn) 2 tablespoonfuls melted Crisco 6 large potatoes 2 tablespoonfuls grated cheese 1 yolk of egg Salt and pepper to taste Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin. Sufficient for six potatoes.

Vegetables