2 c. cold water
2 c. cornmeal
6 c. boiling water
2 tsp. salt

Mix cornmeal with cold water, then stir into the boiling water to which has been added the salt. When thoroughly mixed cover, reduce heat to low and simmer 20 minutes, stirring occasionally to prevent lumping. Turn off heat and let steam for 30 minutes. Pour into buttered dish. Cool and refrigerate. Slice and fry on hot griddle.