No. 255 Corn Bread
One pound of cornmeal well sifted, mixed with boiling water or milk to the consistency of a moderate batter; then beat 4 eggs, putting the yolks in the batter, and the whites must be beaten up to a froth and put in just before baking; salt to taste; put in a baking-pan and bake quickly in a hot oven; a tablespoonful of butter or lard is also mixed with the meal.