1 c. hulled millet
2 c. water
2 c. milk
1 tbsp. butter
1 tsp. salt
6 eggs, separated and beaten well separately
Chopped pecans or walnuts

Bring millet and water to a boil. Let set 1/2 hour (this prevents it getting too mushy when cooked). Add milk and cook 30 minutes. Add butter and salt. Cool about 5 minutes. Add beaten yolks and fold in beaten whites. Turn into 8 x 8 inch greased casserole. Top with nuts. Bake at 350 degrees for 45 minutes. Serve with syrup.