Duchess Potatoes

• 1 lb. old potatoes
• 1 oz. butter or margarine
• cream or top of

Prepare and cook the potatoes as for Boiled Potatoes. Put through a sieve. Mash with the fat, beaten egg and sufficient cream to give a smooth mixture, which stands up in soft peaks when drawn up with the wooden spoon. Season well and add grated nutmeg. Pipe through a star vegetable pipe, on to a greased baking-sheet. Sprinkle with a little beaten egg and bake in a hot oven (400° F., Gas