SPOON BREAD

3 c. milk

1 c. white corn meal

1 t. butter

1 t. salt

1 t. sugar

3 eggs, separated

Scald milk in double boiler and gradually add corn meal.  Cook 5 minutes stirring to make smooth.  Cool slightly and add butter, salt and sugar.  Beat egg yolks and add to mixture.  Then fold in stiffly beaten egg whites.  Bake in greased 1 1/2 quart size baking dish in a moderate oven (350) about 45 minutes.  Serve hot from dish in which it was baked with plenty of butter.  Yields 6 servings.