Soak half a cupful of farina two hours in just enough water to cover it. Heat two cupfuls of milk in a farina-kettle with a good pinch of salt. When it boils, stir in the soaked farina and continue to stir until it thickens well. Take from the fire and mix with the beaten yolks of four eggs. Beat all together for three minutes, and set aside until just lukewarm. Now whip in with long, even side-strokes the stiffened whites of the eggs, pour into a greased bake-dish, set in a pan of boiling water and bake in a hot oven, covered for the first ten minutes, and uncovered for fifteen. It should puff up high above the edge of the dish. Send to table in the bake-dish and eat at once with hot wine sauce.