1 cup yellow or white cornmeal,
    stone ground, if possible
1 cup boiling water
4 tablespoons butter, melted
1/2 teaspoon salt
Vegetable oil (for frying )

Stir cornmeal gradually into the water, and when perfectly smooth, add butter and salt. Spread dough evenly on an inverted buttered 14 x 9-inch baking pan no more than 1/8 inch thick, and bake at 350 degrees F for about 30 minutes. 

Immediately cut into strips about 1/2 inch x 3 inches and remove them carefully to a rack with a spatula.

Heat vegetable oil 2 inches deep in a wok or skillet until hot but not smoking. Add strips, a few at a time, and cook until crisp. Remove with slotted spoon and drain on paper towels. Salt to taste.