4 cups milk
1 cup yellow corn meal
1-1/2 TBS. salt
1/2 cup water
4 egg yolks, beaten
4 egg whites
1/8 tsp. cream of tarter

Scald milk. Mix salt and corn meal with water and stir into milk. Cook until thickened. Remove from heat. Add a small amount of hot corn meal to egg yolks, then stir yolks into hot corn meal. Add cream of tarter to egg whites. Whip until stiff but moist. Fold whites into corn meal and pour into a greased pan. Bake until light brown and a knife inserted in center comes out clean.