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Potato Croquettes (Peel boil and mash a quart)

Peel, boil and mash a quart of potatoes, mix with them the yolks of four eggs and two ounces of milk; set on the fire, stir for two minutes, spread in a dish to get cold, or leave over night, if designed for breakfast, in which , in which case, a little milk may be added to moisten their dryness; mix thoroughly, divide into , divide into tablespoon parts, shape them, roll in bread-crumbs, dip into beaten whites of eggs, roll in bread-crumbs again, and fry in hot fat. Take off when done, drain, dish and serve immediately. Shaped flat, they are "croquettes a la duchesse."