Fried Mush.
1/2 pint of corn meal.
2 tablespoonfuls of flour.
1 teaspoonful of salt.
1 quart of boiling water.
Mix the dry ingredients well in a stewpan and pour the boiling water on them, stirring all the time. Beat vigorously and cook slowly for three hours, keeping the stewpan covered. At the end of that time dip a small bread-pan in cold water, and pour the mush into it, packing smoothly. Set away to cool.
In the morning turn the mush out on a board and cut in slices about half an inch thick. Roll these in dry flour and fry in hot fat until brown. Drain on sheets of brown paper, and serve very hot.