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Irish Delight

I pint (2 cups) milk 6 tablespoonfuls cornstarch I teaspoonful vanilla extract 2 beaten eggs 2 bay leaves 4 tablespoonfuls sugar Fine breadcrumbs Smoking hot fat Blend the cornstarch with a little cold milk.

Infuse the bay leaves in the milk over the fire for ten minutes, strain, add the sugar to the milk and dissolve over the fire. Now add the moistened cornstarch and vanilla, and boil and stir until the mixture leaves the sides of the pan. Spread to an inch in thickness on a wet plate, and leave until cold. Cut into pieces two inches in size.

Brush over with the beaten eggs; dip in the bread crumbs; then again in egg and bread crumbs and fry in smoking hot fat. Drain, sieve over with fine sugar, and serve for a hot sweet. 3 eggs