1 quart white corn meal

3/4 quart rice flour 1 quart cooked rice

1/2 cup baking powder

1/2 cup sugar

1 quart hot milk 1 1/3 cups water 1/2 cup shortening 1 1/2 tablespoons salt 7 eggs, beaten separately

Turn scalded milk on meal; cool. Beat egg yolks well, add rice, and combine with first mixture; then add melted shortening, and flour which has been sifted with dry ingredients. Fold in stiffly beaten whites. Bake in well-oiled muffin pans thirty to forty-five minutes. Three and one-half cups barley flour may be used instead of pastry flour; or two cups potato flour or cornstarch.