Stuffed Potatoes, Swiss Style

• 6 or 8 Potatoes
• A Tablespoonful of Butter
• ¼ Cupful of Ho

Bake the potatoes, and, when they are done, cut off the tops and scoop out the meat into a hot bowl; mash very fine, and add the butter, the milk and salt and pepper. Some add a little grated Gruyere cheese; this is a matter of taste. Beat all till very light, and add the beaten whites of two eggs, and stir lightly. Fill the Potato skins with this preparation, heaping the flaky Potatoes