Bake as many potatoes as you have persons to serve, and allow 1 egg for each potato. When the potatoes are done, cut a slice from the side of each, scoop out a portion of the potato, leaving a wall half an inch thick. Put the scooped out portion through a potato press, add sufficient hot milk to make it as soft as mashed potatoes; beat until light, add a palatable seasoning of salt and pepper and turn the mixture into a pastry bag. Break 1 egg into each potato, dust it lightly with salt and pepper, and press the potato from the pastry bag, through a star tube, around the edge of the baked potato, forming a border, leaving the yolk slightly exposed. Stand these in a baking pan and bake until the eggs are set. Serve plain, or put a tablespoon of white sauce in the middle of each, and garnish with a sprinkling of chopped parsley. - Mrs. Z. E. Fairweather, Mayfair, 111,