HOW TO PREPARE POTATOES GRUYEREE.

Allow 1 large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash and for each potato, add ½ a teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste, and the stiffly whipped whites of three eggs for ½ a dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a buttered pan. Brush with beaten egg yolk and brown in a quick oven.—From "Table Talk," Phila.