Stir one pound Indian maize meal into slightly salted boiling water, adding two Spanish onions chopped very fine, an ounce of butter or oil, three ounces grated cheese, a little pepper, and herbs, if liked. Mix well, and put into a double pan and cook for half an hour, when it should be stiff. Turn out into a dish and press it into convenient shape for cutting up when cold into fingers, which dip in milk and breadcrumbs, and fry brown.Can be served with sauce if desired.