(_Kate B. Vaughan_)
2 tablespoonfuls melted Crisco
6 large potatoes
2 tablespoonfuls grated cheese
1 yolk of egg
Salt and pepper to taste
Wash six well shaped white potatoes and rub skin with Crisco. Bake
until tender, cut slice off one end, and with a teaspoon remove
all potato from shells. Mash the potato, adding Crisco, cheese,
seasonings, and egg yolk. Refill shells and bake fifteen minutes.
Serve hot on napkin.
Sufficient for six potatoes.