1 peck potatoes

2 quarts hot milk

1or 2 cups margarine

5 tablespoons salt 2 teaspoons pepper 50 eggs

Peel and boil potatoes, put through ricer; add salt, and milk to make creamy. Beat until fluffy. Pile in baking dishes, making little hollows or nests for the required number of eggs. Break an egg into each nest, sprinkle with salt and pepper, dip a little melted margarine over each; cover dishes, and cook in oven until whites are firm. Serve for luncheon or dinner.