1 c. yellow cornmeal
Salt
4 c. boiling water

Slowly add cornmeal to boiling water, salted, stirring constantly. Cook until thick; add a little boiling water if necessary. Cook 3 to 4 hours in double boiler. Pack in greased loaf pan. When cold, cut in slices, fry slowly in a little butter, lard or bacon fat. Serve with butter and syrup.