Chop 1/2 cup of nut butter, either almond or peanut, with 1 quart of corn-meal. Add 1 teaspoonful of salt, 1 quart of cold nut milk, and the yolks of 4 eggs. Beat all to a smooth batter; then fold in the stiffly beaten whites of 4 eggs, pour into an oiled baking pan, and bake in a moderate oven for half an hour, or until a knitting-needle run into the thickest part can be withdrawn clean. The batter can also be baked in gem irons or oiled earthen cups.