"Gnocchi" * of semolina well boiled in milk. Boil the milk first, then stir in some semolina gradually; stir on till thick—
* I notice in Madame Lebour Fawssett's "French Cookery for Ladies" (H. Virtue, London) a good recipe for "Gnocchi" with the stewed beef that it is served with—an Italian ragout.—C. F. T.