Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Crême Frite

• 1 pint milk
  ½ cup sugar
  3 tablespoons cornstarch
  5 egg yolks
  ¼ teaspoon salt
  1-inch piece stick cinnamon
  4 teaspoons butter
  1 teaspoon vanilla
  few gratings lemon rind

Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes, add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool; cut in squares or diamonds; dip in crumbs, egg and crumbs; fry in deep fat.