2 1/2 quarts corn meal 3 3/4 quarts milk 1 1/2 tablespoons salt 1/2 cup shortening

7 tbspns. baking powder 4 tablespoons brown sugar 20 well-beaten egg yolks 20 stiffly beaten egg whites

Pour scalding hot milk over corn meal; add shortening, salt, and sugar; cool. Add well-beaten yolks and baking powder, and beat thoroughly, in order to mix in baking powder evenly. A little cold milk may be kept out to mix with baking powder. Fold in whites, and pour into shallow, well-oiled pans to depth of half an inch or more. Bake in hot oven twenty to thirty minutes. This corn bread is very light and delicate in texture.