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Farina Pudding

Five ounces farina stirred gradually and boiled in one quart of milk, then let it cool, separate the yolks and whites of • five eggs, beat the whites to a stiff froth, and stir the yolks and sugar together, then stir all into the cool boiled farina, flavor and bake three-quarters of an hour; it will be light like a souffle if made in this manner.