Ingredients. - Four potatoes. One ounce of butter. Half a gill of milk. Four eggs. Seasoning.

Time required, about an hour.

To make Potato Souffle:

1. Take four good-sized potatoes, and wash and scrub them with a brush in a basin of cold water.

2. Take them out of the water and dry them with a cloth.

3. Put them in the oven (the heat should rise to 230°) to bake; they will take from half an hour to three-quarters of an hour, according to the heat of the oven and the size of the potatoes.

4. Take a steel fork or skewer and stick it into the potatoes, to see if they are done. They must be soft inside.

N. B. - This should be carefully done, so as not to spoil the potato-skins.

5. When they are done, take them out and cut them (with a sharp knife) in half, so that each half of the potato will stand-because you will want to use the skins to put the potatoes into them again.

6. Take a small spoon and carefully scoop out all the inside of the potatoes. Take care not to make holes, or spoil the skins in any way.

7. Take a wire sieve and put it over a plate, and take the inside of the potatoes and rub it through with a wooden spoon.

8. Put one ounce of butter and half a gill of milk in a stewpan, and put it on the fire to boil.

9. Add salt .and pepper according to taste.

10. Then add three ounces of the sifted potatoes, and stir it smoothly.

11. Now take the stewpan off the fire, and stand it on a piece of paper or wooden trivet on the table.

12. Take three eggs and add, one by one, only the yolks, beating all well together with a wooden spoon.

13. Take the three whites and add another white to make four, and put them in a basin; add a quarter of a salt-spoonful of salt to them, and whip them to a stiff froth.

14. Add the whites to the above mixture, and stir the whole lightly.

15. Now stand the eight half-potato skins on a baking-sheet.

16. Pour the mixture carefully into each potato-skin (they should be only half full).

17. Put the sheet into the oven (the heat should rise to 240°) for ten minutes, until they have risen well and become a pale-brown color.

18. Fold a table-napkin, and arrange them on it for serving.