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(Ethel Evans' Recipe)

3 c. milk
3/4 c. cornmeal
1/2 tsp. salt
butter the size of a walnut
3 eggs, separated

Heat milk to almost boiling. Add meal gradually, stirring
constantly. Cool until thick. Add salt and butter. Cool. Add
egg yolks; mix well. Fold in stiffly beaten egg whites. Bake at
425-450 for 15-20 minutes, depending on amount in pan.

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