¹⁄₂ cup farina
2 cups milk
¹⁄₂ teaspoon salt
Dash of cayenne
5 drops of lemon juice
Yolk of one egg
Cook the milk and farina in a cooker for two hours or more, over boiling
water, until all the liquid has been absorbed, then add the other
ingredients while still over the water, and when well mixed remove it
and spread it on a dish to cool. When cold, roll it into balls one inch
in diameter, roll them in sifted crumbs, then in egg to which one
tablespoon of water has been added and slightly beaten, and again in
crumbs, and fry them in hot, deep fat until a golden brown. Drain them
on soft brown paper laid on a plate in the open door of an oven. Any
cold cereals may be used in this way.