2 3/4 c. water
1 c. Martha White yellow cornmeal
1 c. cold water
1 tsp. salt
1 tsp. sugar

Bring 2 3/4 cups water to a boil. Combine cornmeal, cold water, salt, and sugar. Gradually add this to boiling water, stirring all the time. Cook until thick. Reduce heat and cover pan, cook 5 more minutes, stirring frequently. Pour into a loaf pan and cool, then refrigerate several hours. Turn out of pan and cut in 1 inch slices. Fry slowly in hot fat turning one time. When browned serve hot with butter and syrup.