Browned Mush

Directions

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, 375° by the frying thermometer.