Browned Cornmeal Fingers
Pour the cornmeal mush into a narrow pan rinsed with cold water
3 cps thick cornmeal mush
fine bread crumbs
1 - Pour the cornmeal mush into a narrow pan rinsed with cold water
2 - When cold and firm slice in half inch widths; and cut lengthwise to form fingers
3 - Roll in fine dry crumbs, then in egg, beaten and diluted with 1/4 cp water, and
then in the crumbs again
4 - Fry in deep fat hot enough to brown a bit of bread in 55 seconds.
5 - Drain on crumpled paper napkins or towels.
6 - Serve plain as a vegetable or dusted with sugar and cinnamon,
or with syrup, honey, or jelly as a dessert.