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Browned Cornmeal Mush

3 cups hot cornmeal mush 1 egg Fine dry bread crumbs Mazola Karo Pour the mush, while hot, in a small, deep pan first rinsed with cold water. When cold, turn out, slice crosswise, then in halves. Dip each piece in fine dry crumbs, then in the egg slightly beaten with one fourth cup cold water, then in crumbs again. In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it. Put the slices in a frying basket and fry until golden brown in the Mazola which should be hot enough to brown a bit of bread in forty counts, 375 degrees F. by the frying thermometer. Drain on crumpled paper and serve as a vegetable, or as a breakfast or luncheon dish with Karo.