Potatoes in Cases.
Roast large potatoes. Cut off a piece from the top of each, and lay it aside. Empty the insides carefully by the help of a small spoon—not tearing the skins. To this potato, when mashed, add butter, grated cheese, pepper and salt, as suits your taste. Bind the mixture with a beaten egg; heat in a saucepan, stirring to prevent scorching; refill the cases, fit on the top of each, and set in a hot oven three minutes before sending to table in a warm napkin.