Corn Batter Bread

Pour a pint of boiling milk over four heaping tablespoonfuls of yellow

corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of

sugar, and a little salt. Beat the yolks of three eggs to a cream and

add to the batter, then the whites of three eggs beaten to a stiff

froth. Butter a pudding dish, turn the mixture into it and bake from

twenty-five to thirty minutes. Serve immediately in the dish in which it

is baked.