A sort of sliced custard, breaded and fried, very rich and very generally liked, made of

1 cup milk.

2 tablespoons sugar. 1 tablespoon core starch.

1 heaping tablespoon flour.

2 yolks of eggs. Butter size of a walnut. Flavoring. Pinch of salt. Boil the milk with the sugar in it, which prevents burning. Mix the starch and flour in a cup, with a spoonful of old milk extra, and some of that on the fire; pour it when the milk boils and let boil thick. Beat in the butter and yolks and take it off. Flavor with lemon or other extract, and let it get cold like mush, in a buttered pan. Out in thick slices or blocks, roll in beaten egg and then in cracker meal, fry golden yellow in hot lard. Pour over the hot. slices when they are served a thick, transparent sauce that will coat them without running off. It is made so by a spoonful of corn starch added to boiling syrup and allowed to simmer until bright and clear.

Cost of material - milk 2, sugar, starch and flour 3, butter 2, eggs for mixing and breading 8, flavoring extract 1, cracker meal 2, lard to fry 4, sauce 6; 28c for 8 orders or 3 to 4c per plate.