BAKED EGGS IN CORN CASES

Make ten corn muffins, from the following mixture: One and one-quarter cups of milk, One egg, Two tablespoons of syrup, Two tablespoons of shortening. Beat hard to mix and then add One and one-quarter cups of sifted flour, Three-quarters cup of cornmeal, Five teaspoons of baking powder. Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.