| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 1 |
c |
White cornmeal |
| 1 |
ts |
Melted butter |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 3 |
|
Beaten egg yolks |
| 3 |
|
Stiffly beaten egg whites |
INSTRUCTIONS
Scald milk in double boiler, add corn meal, gradually, and cook 5 minutes,
stirring to make very smooth. Cool slightly and add butter, sugar and salt.
Add egg yolks, then fold in egg whites. Bake in greased baking dish in
moderate oven about 45 minutes. Serve hot from dish in which it was baked
with plenty of butter. >From Favorite recipes of Colfax Country Club Women,
1946 by Mrs. J.W. Wilferth, Springer. Typed by Ethel Snyder
<essie49@juno.com> Date August 12, 1997
Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1
#194 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997
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