1 1/4 quarts corn meal 1 1/4 quarts pastry flour 5 tbspns. baking powder 1 1/4 quarts boiling water

1 1/4 quarts milk 1/2 cup shortening 1 1/2 tablespoons salt 10 eggs

Pour boiling water over corn meal; add shortening; beat well, cool. Sift dry ingredients together. Beat yolks thoroughly, add milk, and combine mixtures. Fold in stiffly beaten whites, fill pans half full, and bake in hot oven from forty-five to sixty minutes for large muffins. Four and one-half to five cups barley flour may be substituted for pastry.