Corn mush is made by sprinkling corn meal into well-salted boiling water (a pint of corn meal to three pints of water) and cooking it well. But corn meal mush is much lighter, and when fried for breakfast, browns better, by cooking it as follows. Put one quart of water on to boil. Stir a pint of cold milk with one pint of corn meal and one teaspoonful of salt. When the water boils pour in the mixture gradually, stirring all well together. Let it boil for half an hour, stirring often, to prevent it from burning. To have it fried for breakfast it must be thoroughly cooked and made the day before. When cold, slice it, dip each slice in beaten egg (salted) and bread or cracker crumbs, and fry in boiling hot lard.