Many slice the mush when cold, and simply _sauté_ it in a little hot
lard. But as some cooks seem to have as great success in simple dishes
as in elaborate ones, I shall consider this as at least one of the
little successes taught me by a French cook. Of course, the mush is made
by sprinkling the corn-meal into _boiling salted_ water, or after the
manner of Harriet Plater, given in the next receipt. It is thoroughly
cooked, and made the day before wanted. When cold, it is sliced, each
slice dipped in beaten eggs (salted) and bread or cracker crumbs, and
fried in boiling-hot lard. One should try this, to know the superiority
in the manner of cooking.