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Cream Croquettes

4 tablespoons cornstarch 4 cup cold milk cup sugar 2 eggs cup chopped almonds 1 teaspoon vanilla Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. with Lemon Sauce.