Potato Cakes

Roast or bake mealy potatoes, as they are drier and lighter when done

that way than boiled; peel them, and beat them in a mortar with a little

cream or melted butter; add some yolks of eggs, a little sack, sugar, a

little beaten mace, and nutmeg: work it into a light paste, then make it

into cakes of what shape you please with moulds. Fry them brown in the

best fresh butter; serve them with sack and sugar.