Recipe: Browned Cornmeal Mush Recipe

Browned Cornmeal Mush

3 cups hot cornmeal mush
1 egg
Mazola
Karo
Fine dry bread crumbs

Pour the mush, while hot, in a small, deep pan first rinsed with cold water. When cold, turn out, slice crosswise, then in halves. Dip each piece n fine dry crumbs, then in the egg slightly beaten with one fourth cup cold water, then in crumbs again. In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it. Put the slices in a frying basket and fry until golden brown in the Mazola which should be hot enough to brown a bit of bread in forty counts, 375 degrees F. by the frying thermometer. Drain on crumpled paper and serve as a vegetable, or as a breakfast or luncheon dish with Karo.