Potato Cakes with Ham

Lay in a saucepan one pint of mashed potatoes (No. 2798), rubbed through a sieve; mix in with it a lump of butter, a pinch of sugar, nutmeg, a handful of grated parmesan, six raw egg-yolks, two beaten whites, a little salt and four ounces of cooked and finely chopped lean ham. Heat a griddle or frying-pan, butter well the surface, take the preparation up with a spoon, and let it fall on it in rounds three inches each, keeping them slightly apart; cook them on a slow fire, turning over; when nicely colored and hardened drain and serve hot. The preparation may be let fall into three-inch diameter rings, five-sixteenths of an inch thick, filling them to the top; in this way the cakes will be more uniform than when cooked as above.