Stuffed Potatoes

Step 1. Remove the interior and pass through a vegetable press into a

Step 2. hot bowl. To each pint of potato allow tablespoonful of butter,

Step 3. teaspoonful of salt, 1/2 teaspoonful of white pepper, and 1/2 cup

Step 4. of hot cream. Whisk all together briskly until it looks light and

Step 5. snowy white, then add the white of an egg beaten to a stiff froth.

Step 6. Put the potato back in the shells, heaping it slightly, smooth the top of each with a knife dipped in cold water, put them into a

Step 7. baking pan, and return to the oven to brown the tops. Serve.