2 lemon rinds, grated
6 tbsp. sugar
2 tbsp. vanilla
1/8 tsp. salt
1 qt. whole milk
3/4 c. reg. cream of wheat
1 shot of Bourbon

In heavy pan, grate lemon rinds, add sugar, vanilla and salt. Mix in milk over low heat. Add cream of wheat and Bourbon. Cover and cook 10 minutes. If too thick, add a cup of milk. Pour into wide platter and cool. Next day, cut into squares and dip into beaten eggs and roll in cracker meal. Fry quickly in hot olive oil.

For dessert pour brandy over fried cream and ignite.