Scald the milk and slowly add the cornmeal, sugar and salt. Cook untill it "puffs," stirring constantly. Set off the stove and add the butter. Allow to cool for 3 minutes. Stir in well-beaten egg yolks. Fold in the stiffly beaten egg whites. Bake in a dish heavily greased with cooking oil until it brown and cracks near the edges, about 50 minutes at 350� . The bread will "fall" when removed from the oven, so eat immediately with plenty of butter.
Serves 4
*Biographical Note: Dr. Margaret B. Ballard was in private medical practice in Baltimore, MD, for nearly forty years and taught obstetrics and gynecology at the University of Maryland School of Medicine. Now retired from medical practice, Dr. Ballard has returned to her native Monroe County, WV, where she in engaged in genealogical and historical research. In addition to her research activities, Dr. Ballard markets in considerable quantity her home-made soap which she makes in a cast iron kettle.