2 c. corn meal (white)
4 c. milk
4 c. water
2 tsp. salt

Mix corn meal and salt with 2 cups milk. Bring water and remaining milk to boil. Slowly add corn meal mixture and cook until thick. Cook 5 more minutes on low heat. Pour into loaf pans and chill. Preparation to eat:

Slice mush to desired thickness. Dredge in flour and fry slowly in melted shortening. Fry until golden brown. Serve with butter and syrup.