Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as
baking powder boxes or brown bread moulds. Let stand until next day, and
cut into slices. Arrange the slices on a large porcelain pie-plate in
pyramidal form, sprinkling each layer with some sharp, hard cheese,
grated, and seasoned with a very little red pepper. Sift buttered crumbs
freely over the whole; brown in a hot oven, and serve as a vegetable
with fish, with sour grape jelly melted and poured over it.