The cookbook is the Meta Given Modern Family Cook Book, first published in 1942: this is from the First Revised Edition, January 1961. I am fairly certain my mother got it as a wedding gift, possibly from my father's mother, who never liked her, but that's a whole nother story. When my father threw my mother out in 1975 (again, a whole story), she left behind most, possibly all, of her cookbooks: this is the one I learned to cook from, and when my father threw *me* out (there is a theme here), I took it with me, and still have it.

My younger sisters used to make this recipe. The emendations are theirs, probably to fit a larger baking dish, and as you can see, the recipe went through some experimentation before they finally settled on the perfect version. They bought a potato ricer specifically to make this recipe: it was never used for anything else.

POTATO FRANKFURTER SOUFFLÉ

5 medium potatoes

1/4 teaspoon salt

1 cup hot milk (emended to 1/2 cup)

2 tablespoons butter (emended to 4, then 3, with 2 written in to show the original)

3 eggs, separated (emended to 4, then 5, with 3 written in to show the original)

1/4 pound frankfurters, chopped (emended to 1/2 pound)

Pare potatoes and cook until tender in boiling salted water; drain and mash thoroughly or put through ricer. Add salt, hot milk and butter and whip until smooth, fluffy and white. Stir in beaten egg yolks and finely chopped frankfurters. Beat egg whites until stiff and fold in yolk mixture lightly. Turn into buttered baking dish. Bake in a moderate oven (350º F) 30 minutes or until puffy and golden brown. 5 servings.

Potato Frankfurter Souffle