Rye or graham flour can be used in the same way.

If intended to fry, pour the hot mush into a shallow pan which has been wet with cold water to prevent its sticking.

A spoonful of butter may be added while hot, but is not necessary.

Cut in thin slices when cold; flour each side; and fry brown in a little butter or nice drippings, serving hot.
WHAT TO DO WITH COLD POTATOES.
Chop, as for hash; melt a tablespoonful of either butter or nice drippings in a frying-pan; add, for six or eight good-sized potatoes, one even teaspoonful of salt and a saltspoonful of pepper.

When the fat boils, put in the potatoes, and fry for about ten minutes, or until well browned.