Stir one cup of cornmeal mixed with one cup of milk into two cups and a half of boiling water, to which a teaspoonful of salt has been added; stir constantly until the mush boils, then, occasionally, for half an hour or longer. Add an egg, beaten until white and yolk are well mixed, a tablespoonful of butter and one fourth cup (or more) of grated cheese. Pour into a shallow pan to cool. When cold cut into squares or rounds the size of a silver dollar. Arrange these in a baking dish that can be sent to the table, in the form of a pyramid, with spaces between. Sprinkle with bits of butter and grated cheese. Set in the oven to reheat the mush and melt the cheese. Serve very hot. Paprika, or cayenne, may be added. The quantity of liquid needed in making the mush will vary. The average is four cups of liquid to one of meal. The dry meal may be shaken slowly with one hand and stirred with the other into the boiling water. After cooking half an hour directly over the fire, the mush may be cooked over hot water an hour or more to advantage.