2 quarts riced potato 2 quarts pastry flour or part corn flour 1/2 to 1 cup shortening

8 eggs

3/4 quart water 10 tbspns. baking powder 2 tablespoons salt

3/4 cup sugar

Boil potatoes and put through ricer; pack lightly in quart cup. Left-over mashed potato can be used by omitting one-half cup water. Mix potato, water, and well-beaten yolks. Sift dry ingredients together; combine mixtures, shortening, and fold in stiffly beaten whites. Bake forty-five minutes, or until done. They should be quite crusty.