1 qt. milk
Coffee cup of cornmeal
Piece of butter size of an egg
1 tsp. sugar
1/2 tsp. salt
3 eggs, separated

Scald 3 cups of milk, add butter. Reserve one cup of milk into which you put the cornmeal, salt and sugar. Add to hot milk and cook to consistency of mush. Cool to warm.

Beat egg yolks until very light and add mush slowly. Beat egg whites until fairly stiff and fold gently into mush. Bake in 2 quart casserole about 1 hour or until set at 350 degrees.