2 quarts dark bread in half-inch cubes 1/2 cup barley flour

3 quarts milk

24 eggs 2 tablespoons salt 1 1/2 teaspoons pepper 3/4 cup drippings

Cook the bread cubes in the drippings until the fat is absorbed. Rub the flour smooth in a little milk; add milk, beaten yolks, bread, and seasonings, and fold in the stiffly beaten whites. Pour into well-oiled baking dishes, and cook in a moderate oven until firm; requires from thirty to forty-five minutes. Serve at once.