Potato Souffles
For a potato souffles, wash and scrub with a brush six potatoes of even, medium size. As soon as the skins are thoroughly cleaned, put them into the oven and bake them until they are thoroughly done. Cut off an end of each one and scrape out the contents without breaking the skins. Mash the potatoes until they are free from lumps. A vegetable press is very good for this purpose. When the potatoes are mashed and perfectly smooth, add a tablespoonful of butter, a teaspoonful of salt, a gill of cream, boiling hot and finally the white of an egg beaten to a stiff froth. Beat the mixture very light. Fill the potato skins with the mixture, without putting on the ends, and stand them up in a quick oven to bake for about ten minutes, or until they are slightly browned or swollen.