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Cornmeal Mush

Three cupfuls of boiling water, one cupful of cornmeal, half cupful of cold water, one teaspoonful of salt, moisten the meal with the cold water and stir the mixture gradually into the boiling salted water. Cook thirty minutes, stirring; then move to the back of the stove and let simmer gently an hour. If the mush is to be used for frying, moisten the meal with cold milk instead of water, as it will brown easier. Turn it in a pan or mould that has been wet in cold water, and let cool.

Cut cold mush in slices a quarter of an inch thick, brown on a griddle well greased with clarified butter, or beef suet, and serve on a hot platter.