1 quart of milk
1 cup sugar
3 1/2 tablespoons of powdered starch
the yolks of 8 eggs
a little vanilla flavoring

Mix all the ingredients thoroughly and put them in a sauce pan on a slow fire.

Stir continuously till the mixture thickens. When thick, pour into a dish or pan about 2 inches deep.

Let stand till cold and cut into almond-shaped gnocchi, pile them in a buttered fireproof dish, dot with a few pats of butter, and brown in a moderate oven.

The recipe in this entry was taken from "Recipes of All Nations." The cookbook was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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