(Mrs. C. N. Stevens.)

2 c. milk.

1/2 c. sugar.

1 tbsp. butter.

Yolks 3 eggs.

1 tbsp. corn starch.

1 tbsp. flour.

1 tsp. vanilla.

1/4 tsp. salt.

Stock cinnamon 1 inch long.

Cook the cinnamon in the milk. Mix sugar, flour and corn starch together; mix with the hot milk and cook till thick; remove from fire and add the beaten yolks of egg and salt; return to the fire for a few moments then add vanilla and butter; mix well and pour into buttered platters about 1/2 inch thick. When perfectly cold and stiff, cut in squares about 1 1/2 inches. Roll in fine cracker crumbs, then into beaten sweetened egg, and again into cracker crumbs, and fry in deep fat till a golden brown. Drain on brown paper; place in warm oven for a few moments. Roll in pulverized sugar and serve with maple syrup. It is a good plan to make the custard the day before it is to be used.