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Fried Corn-Starch Pudding

Make the corn-starch pudding as usual and pour into a wet mold to get cold and firm. Then unmold to cut in small, rather thin slices. Dip these slices into beaten egg, then roll in cake crumbs, and drop into smoking hot fat to become a golden brown color. Make a syrup of I cupful of sugar and 14 of a cupful of water, to it add I gill of maraschino, and serve with the fried pudding.