3 quarts milk 1 1/2 cups corn meal 1 teaspoon pepper

18 eggs

2 tablespoons salt 1 1/2 cups drippings

Put corn meal and milk into double boiler, and bring to scalding point; then cook twenty minutes or so, and add slowly to well-beaten yolks. Add salt and pepper, and fold in stiffly beaten whites. Put four tablespoons drippings in each baking dish, and turn in the omelet mixture. Bake forty-five minutes, or until a knife comes out clean. Serve at once.