The Boston cooking-school cook book

by Fannie Merritt Farmer

Fried Corn Meal Mush, or Fried Hominy

Pack corn meal or hominy mush in greased, one pound baking-powder boxes, or small bread pan, cool, and cover. Cut in thin slices, and sauté; cook slowly, if preferred crisp and dry. Where mushes are cooked to fry, use less water in steaming.