Reference > Farmer's Cookbook > ENTRÉES > Farina Cakes with Jelly
  Maraschino Sauce Gnocchi à la Romana  

Farina Cakes with Jelly

2 cups scalded milk
1/4 cup sugar
1/2 cup farina (scant)
1/2 teaspoon salt
1 egg

Mix farina, sugar, and salt, add to milk, and cook in double boiler twenty minutes, stirring constantly until mixture has thickened. Add egg slightly beaten, pour into a buttered shallow pan, and brush over with one egg slightly beaten and diluted with one tablespoon milk. Brown in a moderate oven. Cut in squares, and serve with a cube of jelly on each square.

  Maraschino Sauce Gnocchi à la Romana  

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