2 3/4 c. water, boiling
1 c. cornmeal
1 c. cold water
1 tsp. salt

Mix 1 cup cornmeal and 1 cup cold water in a bowl. Add to boiling salt water, stirring all the time. Reduce heat and cook at least 1 hour. Pour into bread loaf pan and refrigerate overnight. Slice in thin strips or thick and flour. Fry in shortening until brown.