2 c Milk
1/2 c Fine stone-ground white
Or yellow cornmeal
3/4 ts Salt
1 tb Butter or margarine
2 Eggs; beaten
Mix milk, cornmeal and salt in top part of double
boiler. Put over boiling water and cook, stirring
constantty , 15 minutes or until mixture is the consistency
of thin mush. Remove from heat, add butter and quickly stir
into eggs. Turn into greased 1 -quart casserole. Set on
trivet in cooker and add 1 inch of hot water. Arrange a
sheet of foil loosely over top of casserole. Cover and cook
on high 1 1/2 to 2 hours or until bread is firm. Serve at
once with butter. Makes 4-6 servings. From Woman's Day
'All Appliance Cookbook #1'
