Fried Corn Mush for Breakfast.
Many slice the mush when cold, and simply sauté it in a little hot lard. But as some cooks seem to have as great success in simple dishes as in elaborate ones, I shall consider this as at least one of the little successes taught me by a French cook. Of course, the mush is made by sprinkling the corn-meal into boiling salted water, or after the manner of Harriet Plater, given in the next receipt. It is thoroughly cooked, and made the day before wanted. When cold, it is sliced, each slice dipped in beaten eggs (salted) and bread or cracker crumbs, and fried in boiling-hot lard. One should try this, to know the superiority in the manner of cooking.