This is a traditional Czechoslovakian Easter food.

13 eggs
1 quart milk
Pinch of salt
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Beat eggs lightly so all yolks are broken. Cook in double boiler until it forms like cheese and liquid separates. Drain well in cheese cloth. Tie to form a ball. Hang from an object until well drained, several hours. (Hang on a spigot with colander under it.) When quite dry, brush with egg yolk mixed with a little milk. Brown in oven for a short time. Keep refrigerated.

For serving, slice thin. Very good served with ground cooked beets and horseradish mixed together. Serve cold.