Sprinkle the cornmeal slowly into the boiling, salted water; stirring constantly with a spoon or wire whisk. Simmer for 1/2 hour, stirring almost constantly to prevent burning. Serve hot, as a breakfast cereal or supper dish, with a pat of butter tucked in and covered with rich milk. Maple syrup, maple sugar or honey may be added. If a softer mush is desired, use more water when cooking.
Put the cornmeal, salt and hot water (it does not need to be boiling) in the upper part of a double boiler. Stir together. Set over boiling water in the lower part of the double boiler and cook vigorously for 1/2 to 1 hour. Turn off heat and let stand over night. In the morning reheat and serve as in Method #1. For a softer mush, add more water to the recipe.
Cook the cornmeal in salted boiling water over low heat, stirring constantly, until the mush is thick. Place in double boiler and cook at least 30 minutes. It may be cooked this way in the evening and reheated in the morning as in Method #2.
If making mush especially for frying, less water may be used to make a firmer product.
Pour the cornmeal into a chilled loaf pan, smooth over the top, and let set overnight to become firm. Or, chill in the refrigerator. When cold, cut into 1/2" thick slices. Brown both sides in butter in a frying pan over moderate heat. They should be cooked until the slices are a golden color and hold together nicely. Serve with butter in place of bread with the main course, or with bacon or sausage for breakfast, or with maple syrup or honey.