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Fried Mush

Make as above and pour into tins with straight sides, as bread pans. When cold cut into half-inch slices and fry in deep fat, or saute ("pan-fry") in a spider in fat a quarter of an inch deep. Be sure the fat is sweet and that it is hot when the mush is put in, that there may be no grease soaking. Fry to a rich even brown. Ella Morris Kretschmar.