First, she brings to a boil 4 cups salted water. Into this, beating thoroughly, she stirs 1 cup yellow corn meal, mixed to a paste with a little cold water. Stirring constantly, she cooks it over a slow fire for about 10 minutes, transfers it to a double boiler, and cooks slowly for 1 hour longer. Then she pours the mush into a well-greased oblong loaf pan and lets it cool. When thoroughly cold and solid, she cuts it into slices, 1/2 inch thick, dips each slice in flour, and fries it on a hot griddle until golden-brown on both sides. The menfolk usually spread the crisp slices with molasses or syrup.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.