Corn Bread No. 1

• 2 cups yellow corn meal
• 2 cups milk
• ½ teaspoon <

Sift together the corn meal, salt and baking powder. Scald the milk, and add the butter to it. When the butter is melted add the milk to the meal together with the yolks of the eggs. Beat the whites of the eggs to a stiff froth, and fold lightly in, just before putting into the oven. Bake in a deep pan, in a hot oven about half an hour.