Boil 3 cups of water and 1 teaspoon salt. Mix 1 cup of cornmeal and 1 cup of cold water and pour into boiling water and stir in. Cover and cook about 5 minutes, stirring occasionally, until thick. Pour into greased dish and refrigerate overnight. To cook, take the mush out of the pan by inverting the pan and slice into thin pieces and pan fry in vegetable oil until golden brown and crispy. (You can deep fat fry as well.) Eat as a substitute for toast with eggs. You can butter it or put honey, syrup or jelly on it.