1 pint or 1 can green peas

8 good-sized potatoes

1 tablespoonful butter

1/2 cup milk

1 teaspoonful salt

1 saltspoonful pepper

If the peas are fresh, cook them until tender; add the butter and half the salt and pepper. Bake the potatoes; cut a slice from one end; scoop out the shell carefully, leaving a wall about a half inch thick. Mash the potato; add the milk and the remainder of the seasoning; beat until light. Put a portion of this into the shell, leaving a well in the centre. Into this well put the peas. Cover over with sufficient mashed potato to fill the skin. Put on the cap or slice that you cut from the end; fasten it with a wooden toothpick or skewer; put in a baking-pan and bake fifteen minutes, until thoroughly heated. Serve on a folded napkin.