[Another recipe for “Gnocchi” is kindly given me by Lady Clark's niece, Mrs. Perrott:] “Boil semolina in milk as for a pudding, but make it rather stiff. After it is cooked put in a bit of butter the size of a walnut, and about 3 tablespoonfuls of grated Parmesan cheese. Let it cook for 2 or 3 minutes more, and then turn it out on a plate. Spread it out as you would a rissole mixture. When cold, cut out with a little round cutter, and place in a French baking dish, one overlapping the other, till dish is full. Bake in a moderate oven for 30 minutes. A little salt must be cooked with it.”]