2 1/2 quarts corn meal 2 2/3 tablespoons salt

6 quarts water 4 quarts brown gravy

Mix corn meal with two quarts of cold water; bring remainder to boil, and add to corn meal. Add salt, and stir until the mixture boils, then cook four or more hours in double boiler or fireless cooker. Rinse shallow, oblong pans in cold water, turn in mush to depth of one inch, and let stand until cold and stiff. Cut in cubes, turn lightly into baking dishes, add gravy, and cook until heated through. Small cubes of left-over meat may be added.