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Fried Cream

Scald one pint of milk in a double boiler, with one inch of stick cinnamon. Beat together two eggs, add one-quarter of a cupful of cold milk, one tablespoonful of flour, two tablespoonfuls of corn starch, one-quarter of a teaspoonful of salt and one-half of a cupful of sugar. Add to this the scalded milk, first removing the cinnamon; mix together, return to the double boiler and cook for fifteen minutes, stirring frequently. Lastly, add one teaspoonful of butter, two tablespoonfuls of blanched almonds chopped fine, and one teaspoonful of vanilla and pour into a shallow square pan, which has been well greased. When cold and stiff, turn out on a board, cut it into strips, dip in slightly beaten egg, roll in fine bread crumbs; do this twice, then immerse in smoking hot fat. Drain on paper and dust with powdered sugar before sending to the table.