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Special Features: An attractive book with plastic spiral binding that allows the book to be opened flat while following recipes. Divider pages have excellent helpful hints on the backs of those pages. Index of Recipes is in the back of the book. Cover photograph is my grandmother's house across from the University of Georgia campus in Athens, Georgia.

Description: These recipes came from my mother's notebook of "receipts" which I still remember today. Many of them are now hard to find. Several recipes are special through the use of Southern white corn meal. Old-fashioned ingredients and methods are a large part of their success. Surprisingly, they are all easy to prepare. (Shipping and Handling included in the price of $21.00. Orders of multiple books must be mailed to purchaser's address.)

Cost: $21.00

• 1 pt. light cream
• 1pt. heavy cream
• 8 egg yolks
• 5 T. sugar
• 2 tsp. vanilla
• 2 T. dark brown sugar

Scald cream. Beat egg yolks and sugar together. Pour hot cream very slowly into egg mixture, stirring constantly. Add vanilla. Put mixture in baking dish on brown paper in pan of hot water. Bake in moderate oven at 350 degrees for about 1 hour or until silver knife inserted in center comes out clean. When done, sprinkle with brown sugar. Place under broiler until sugar melts and forms a glaze. Serve cool or freeze and then thaw slightly to serve. Yield: 8 portions.