• 1 qt. milk
• 4 oz. semolina
• 3 oz.

Rinse a thick saucepan, put in the milk and heat to boiling-point. Sprinkle in the semolina, stirring continually. Boil gently, stirring all the time, until the grain is quite cooked, and appears transparent when lifted on the back of a spoon (7–8 min.). Add sugar and stir well. Pour quickly into a cold, wet mould.