Pare three good sized potatoes, cut fine and throw them into cold water
to prevent them from turning dark. When all are cut drain them from the
water and chop very fine--there must be two cupfuls. Have a cup of
boiling milk in a saucepan and put the potatoes into it, cook until
tender, but not soft, and be careful not to let them burn; when done add
two generous heaping tablespoonfuls of butter, two heaping
tablespoonfuls of French carrots, previously cooked in as little water
as possible, and chopped very fine, one heaping teaspoonful of green
pepper, one of parsley, one heaping teaspoonful of grated onion, a
heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt
to taste. Measure two tablespoonfuls of tomatoes--after all the water
has been pressed from them--chop fine and add to it one whole egg and
one egg yolk beaten light, stir this into the potato mixture while on
the stove, remove at once from the fire, add two heaping tablespoonfuls
of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or
sherry. Turnout to cool and then form into chops, roll in egg and
cracker crumbs and fry in boiling fat. Serve with cucumber salad.