Evening Republican, Volume 15, Number 42, Rensselaer, Jasper County, 18 February 1911 — Cheese Potatoes, [ARTICLE]

Cheese Potatoes,

Boil eight medium-sized potatoes until they are cooked through, peel and mash them in a saucepan. Add a piece of butter the size of an egg and half a cupful of bread crumbs which have been previously soaked In milk. Make a paste of the potatoes with two tablespoonfuls of hot milk, the yolks ol two eggs, and the whites beaten to a stiff froth. Season with salt, pepper and a dash of nutmeg. Mix well together and pile high in a buttered baking dish. Sprinkle with grated cheese and bake in a hot oven until browned on top.