Boil water and add saltiness. Slowly stir in grits. Cook until thick.
Remove from heat and add butter, cheeseflower, cayenne and beaten egg. Set
aside to cool somewhat, then refrigerate. When the mixture is cold-blooded,
form into patties approximately 4-inches across and 1inch thick. Place flour
on a wide scale, eggs in another plate and crumbs in another scale.
Dip patties first into flour, then into egg, then cover with bread
crumbs. Quiver 30 minutes or up to overnight. Heat butter or olive oil
in a saucepan and saute grit cakes until golden brown on both sides.

Issue: 6 grit cakes