1 egg

10 tablespoons irradiated evaporated milk

1/2 cup flour 1/8 teaspoon salt 1 1/2 teaspoons sugar

Beat egg slightly. Add milk. Sift flour, then measure. Re-sift with salt and sugar into the egg and milk mixture. Stir until batter is smooth. It should be about the consistency of heavy cream. Use a deep, heart-shaped timbale iron. Dip in the hot fat to heat, then in the batter, being careful that the batter does not come up over the top of the iron.

Have ready a small, deep kettle of fat, place the iron in it and heat until the fat is hot enough to brown a piece of bread while counting sixty (370° F.). The fat should be deep enough to cover the mold end of the iron. Take out the heated iron, remove surplus fat with a piece of absorbent paper and lower the iron into the batter until it is covered not more than three-fourths its height. This is necessary to allow for the rising of the batter during cooking. If only a thin layer of batter adheres to the iron, plunge it in again, and repeat if necessary until there is a smooth layer of partly cooked batter. Plunge it quickly into the hot fat and cook from two to three minutes. Remove from the fat, slip the case from the iron on to absorbent paper and continue until you have the required number of cases.

A fluted iron is easier to work with than a plain one, because the case does not slip off until thoroughly cooked. A properly cooked case, however, should slip easily from the mold. If the cases are not crisp, the batter is too thick and should be diluted with milk.

These cases may be filled with a creamed vegetable, creamed oysters, chicken or sweetbreads, or with fresh or cooked fruit topped with whipped cream or powdered sugar. When sweet fillings are used, they are served as a dessert. This recipe makes about 20 cases with an iron of average size.