1 1/2 quarts corn meal

3/4 cup sugar 2 tablespoons salt

1/2 cup baking powder

6 eggs

1 1/2 quarts riced potato 1 1/2 quarts milk 3/4 cup shortening

Put hot boiled potato through ricer; pack lightly in cup to measure. Sift dry ingredients together. Beat egg yolks, add potato and milk; combine mixtures, add melted shortening. Beat well, and fold in stiffly beaten whites. Bake in hot oven forty-five minutes, or till done. One cup pastry flour may be added.