2 tablespoons butter
1 cup milk
1/2 cup quick-cooking rolled oats
1/2 cup grated sharp cheese
Dash of dry mustard
2 tablespoons chopped pimiento
1/2 teaspoon salt
2 slices bacon, cooked and chopped
3 eggs, separated

Add butter to milk and scald. Stir in oats gradually and cook 5 minutes stirring constantly. Remove from heat and stir in cheese. When cheese is melted, add mustard, pimiento, salt, bacon and then stir in beaten egg yolks. Cool slightly. Beat whites until stiff and fold into oat mixture. Turn mixture gently into an ungreased 6 cup casserole, (set casserole dish on two shallow jelly roll pans (1/2 inch deep) one nested within the other. The air space between pans controls heat for perfect browning) place immediately in oven and bake in a moderately slow oven (325 degrees F) about one hour, or until rich brown. Once done, serve immediately, because they start to fall as soon as they start cooling.

Mid pleasures and palaces though we may roam,
Be it ever so humble, there’s no place like home. ~ John Howard Payne