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A Mashed Potato Border

A border of mashed potatoes is easily prepared. Wash eight potatoes of medium size, put them in cold water and add tablespoonful of salt to the water after it has begun to boil. Each should have a strip peeled around it to make it mealy. When the potatoes have boiled half an hour, drain them and shake them for a second; peel them instantly and mash them as rapidly as you can. Add a tablespoonful of butter and half cup of hot cream or milk, cold milk makes the potatoes heavy. Beat these ingredients in with a fork or wire spoon and add beaten yolks of eggs. Pack the potato mixture into the plain mould, which should be well buttered. Let the mashed potato stand for two or three minutes on the table. The border when it is turned out on a warm platter will be well buttered from the mould. Set it for a moment in a hot oven, while you dish up a brown fricassee of veal to fill the center.