Put one pinch of salt and one tablespoon of sugar into a cup of milk,
and put it on to boil. As soon as it boils pour in, little by little,
one-half scant cup of fine Indian meal, stirring constantly with a
wooden spoon. Allow it to boil gently for twenty minutes.
Take it off the stove, add one level tablespoon of butter and the yolk
of one egg and a little grated lemon-peel. Beat up well to mix the egg
and butter. Then turn the mixture onto the bread-board, which has been
dampened; spread it out to the thickness of a finger. Allow it to
cool, then cut into squares or diamonds or little rounds, dip these
into egg and then into the bread crumbs, and fry them in boiling lard,
a few at a time. Sprinkle with sugar, and serve hot.