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Potato Croquettes (Cups plain mashed potatoes)

2 cups plain mashed potatoes, 2 tablespoonfuls of cream, I teaspoonful of onion juice, I teaspoonful of salt, Grating of nutmeg, Yolks of two eggs, I tablespoonful of chopped pars- Piece of butter the size of a walley, nut, Dash of cayenne.

Beat the yolks, add the potatoes and then add all the other ingredients, mix, and turn into a small saucepan. Stir over the fire until the mixture leaves the sides of the pan. Take from the fire and when cool, form into small cylinders. Beat an egg without separating, add to it a tablespoonful of warm water. Dip the cylinders first in this and then into bread crumbs, and fry in smoking hot fat. Potato croquettes are the hardest of all croquettes to fry. If the covering cracks, allowing the potatoes to escape, the fat is not sufficiently hot or the covering has not been put on perfectly. See that the ends are thoroughly covered with both egg and bread crumbs. The quantity given will make twelve croquettes. Cold mashed potatoes may be used.