Boil three cupfuls of milk with an ounce of butter and a little sugar, and then blend it with the yolks of four eggs and sufficient semolina to make the whole into a tolerably firm paste. Add a tablespoonful of brandy or any other flavoring essence that is preferred. Form the paste into rings, dust with flour, and fry in lard. They should be sprinkled with sugar before serving, and are usually eaten with gooseberry jam.