Gnocchi A La Romaine

(An Italian Cheese Dish)

1/4 cup of cornstarch. 1 pint of milk. 1/4 cup of flour. Yolks of two eggs. 1/2 teaspoonful of salt. 1/4 cup of butter. 1/2 teaspoonful of paprika. 1 cup of grated Parmesan cheese.

Mix the cornstarch, flour, salt, and paprika with milk to pour and stir into the remainder of a pint of milk, scalded in the double boiler; stir constantly, until the mixture thickens, and, occasionally, for twenty minutes, then add the yolks of the eggs, mixed with the creamed butter and half of the cheese; stir until the eggs look cooked and the cheese is melted, then turn into a shallow dish, to form a paste half an inch thick. When cold cut in diamonds, arrange in a baking dish that may be sent to the table, in two or more layers, with grated cheese between and on the top. Set the dish in the oven to reheat the paste and melt the cheese. Serve as a luncheon or supper dish or as a cheese course, either with or without celery, or with green vegetable salad.