These croquettes are especially good for a late Sunday morning breakfast. Recipe easy to double for a crowd.

3	cups	hot mashed potatoes
2		egg yolks, well beaten
1/4	cup	sharp Cheddar cheese, grated
	dash	cayenne pepper
1	tsp	salt
1	tsp	Worcestershire sauce
1	large	egg
		fine bread crumbs
		Crisco oil for frying

• Combine the potatoes, egg yolks, cheese and seasonings. Blend thoroughly.
• Form into 12 oblong croquettes.
• Beat the whole egg with a tablespoon of water.
• Dip each croquette in the egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• Drain on paper towels and serve while very hot.

• Serve 2 to each person with scrambled eggs, toast and fresh fruit.