Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler, stirring constantly until thickened. Add cherries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce.