| How To Cook: |
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1. Heat to boiling point, ¼ pint water in a saucepan.
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2. Mix cornmeal and salt with 1½ gills cold water.
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3. Pour the mixture into the boiling water, stirring constantly, and cook until thickened, stirring frequently.
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4. Cover, and continue to cook over a low heat for 1 minute.
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5. Pour the cooked cornmeal into a greased loaf pan and cool.
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6. Cover to prevent a crust from forming, and chill overnight.
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7. When it is firm and cold, cut into ¼-inch slices, dip in flour and saute in bacon fat or butter, until crisp and nicely browned on both sides.
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8. Serve hot for breakfast, with butter and syrup, honey or jelly or to accompany crisp bacon or small sausages.
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9. For a crisper crust, dip the slices in cornmeal, then saute.
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