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Potato Croquettes

To four teacups of finely mashed hot potatoes add two tablespoons of sweet cream or milk, one tablespoon of salt, a saltspoon of white pepper and a speck of red pepper. Mix well, beat the potatoes until light, and when they have cooled a little, add the thoroughly whipped yolks of two eggs. Shape the mass into oblong or pear-shaped croquettes, roll them in fine bread crumbs, dip them in beaten egg, and again roll in crumbs. Fry at once, until of a fine brown hue, in smoking hot lard. The croquettes may be rendered more dainty by rubbing the potato mixture through a sieve before adding the eggs; and their flavor may be improved to some tastes by putting in a tablespoon of chopped parsley, a few drops of onion juice or four or five gratings of nutmeg with the egg. Indeed, those who like French flavorings use all three of these seasonings. Short, leafless stalks of parsley thrust into pear-shaped croquettes after the manner of stems will render them very ornamental.