Method of Preparation

Bake potatoes in their jackets or boil them carefully— separate egg whites and whip until stiff—chop spring oinon tops and parsley to garnish—heat oil or deep fat to 400°F.—prepare pastry bag with ½-inch plain nozzle.

Method of Cookery

1. Mash potatoes well—add seasoning to taste.
2. Add chopped chives or spring onion tops.
3. Fold in whipped egg whites.
4. Place mixture in pastry bag.
5. Squeeze into deep fat set at 400°F. and cook until crisp and golden brown (2 minutes).
6. Drain and serve dusted with parsley.