Pare the 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 the 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 the butter, the carrots, previously cooked in as little water as possible, and chopped very fine, the green pepper, parsley, onion, powdered mace, cayenne pepper and salt. Measure the tomatoes, chop fine and add to it the whole egg and egg yolk beaten light, stir this into the potato mixture while on the stove, remove at once from the fire, add the cracker crumbs, and Madeira or sherry. Turn out to cool and then form into chops, roll in egg and cracker crumbs and fry in boiling fat. Serve with cucumber salad.