SPOON BREAD

Ingredients:

1 pint milk (sweet)
1 cup corn meal
1 tsp salt
1 tsp sugar
3 eggs
3 tsp. shortening.


Mix dry ingredients, addmilk, let cook until thick, remove and cool.  Add beaten egg yolks, then melted shortening, and last the beaten egg whites.  Put in a well-greased casserole and let cook 30 minutes in a rather hot oven.  Serve at once.  To keep it from falling while cooking place the casserole in a pan of hot water.