Old Virginia Spoon Bread

1. 1

   Scald milk.

2. 2

   Mix salt and corn meal with water and stir into milk.

3. 3

   Cook until thickened.

4. 4

   Remove from heat.

5. 5

   Add small amount of hot corn meal to egg yolks, then stir yolks into hot cornmeal. Add cream of tartar to egg whites.

6. 6

   Whip until stiff but moist. Fold whites into cornmeal and pour into 2-quart greased casserole. Bake at 350u00b0 for 30 minutes or until light brown and a knife inserted in center comes out clean.

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