1 3/4 quarts corn meal 6 quarts cold milk

3/4 cup margarine 4 tablespoons salt

24 or more eggs 1 tablespoon paprika 1/2 teaspoon pepper 3 cups grated cheese

Put milk and margarine into double boiler; sprinkle corn meal over top without stirring, let come to scalding point, then stir well, and cook until thick as mush. Add cheese, seasonings, well-beaten yolks; turn into mixing pans and let stand till lukewarm. Fold in stiffly beaten whites. Bake in moderate oven one and one-half hours, or until a knife comes out clean. Serve at once.