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SAUTÉD CORNMEAL MUSH

(Cereals) - (The International Jewish Cook Book)







Put left-over mush into a dish and smooth it over the top. When cold cut
into slices one-half inch thick. Dip each slice into flour. Melt
one-half teaspoon of drippings in a frying-pan and be careful to let it
get smoking hot. Brown the floured slices on each side. Drain if
necessary and serve on a hot plate with syrup.











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