Sautéd corn-meal mush and corn-meal croquettes can, of course, be made from mush that is left over after it has been cooked to serve as a cereal; however, if there is only a small quantity left, it may be utilized in still another way, namely, as a garnish for the platter on which meat is served. To prepare corn-meal mush in this way, spread it about 1/3 inch thick in a pan and allow it to cool. Then turn it out of the pan in a sheet on a board that has been floured; that is, covered thinly with flour. Cut this sheet of corn meal into small circles with the aid of a round cutter or into diamond shapes with a knife, and then brown both sides of each of these in butter.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)