Put one pinch of salt and one tablespoon of sugar
into a cup of milk, and put it on to boil. As soon as it boils
pour in, little by little, one−half scant cup of
fine Indian meal, stirring constantly with a wooden spoon. Allow
it to boil gently for twenty minutes.
Take it off the stove, add one level tablespoon of
butter and the yolk of one egg and a little grated lemon−peel.
Beat up well to mix the egg and butter. Then turn
the mixture onto the bread−board, which has been
dampened; spread it out to the thickness of a
finger. Allow it to cool, then cut into squares or diamonds or
little rounds, dip these into egg and then into the
bread crumbs, and fry them in boiling lard, a few at a time.
Sprinkle with sugar, and serve hot.