1 1/2 c. cornmeal
1 1/2 tsp. salt
3 tbsp. flour

The night before: Heat 4 1/2 cups water to boiling. When boiling quickly stir in 1 1/2 cup cold water to cornmeal mixture and stir into hot water. Bring to boil again and cook until it starts to thicken. Lower heat and put on lid. Continue to cook for 10 minutes.

Pour into a buttered bread pan, loosely cover with waxed paper and put in refrigerator. In the morning slice as thin as possible flour on both sides and fry in butter. Serve with syrup, like pancakes.