Browned Mush

1. 1

   Pour the mush, while hot, in a small deep pan, first rinsed with cold water.

2. 2

   When cold, turn out, slice crosswise and then in halves.

3. 3

   Dip each piece in fine dry crumbs, then in the egg slightly beaten with one-fourth cup cold water, then in crumbs again.

4. 4

   In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it.

5. 5

   Put slices in a frying pan and fry until golden brown in the Mazola which should be hot enough to brown a bit, 375u00b0 by the frying thermometer.

No additional tips available.