Combine cornmeal and cold water; stir well. Dissolve salt in boiling water in top of double boiler; add cornmeal mixture, and cook over boiling water 30 minutes, stirring occasionally. Remove from heat, and spread mixture evenly into a lightly greased 15- x 10- x 1-inch jellyroll pan. Cool 30 minutes.
Cut mush with assorted 2- inch cookie cutters, and sprinkle lightly with flour. Heat 2 inches of oil in a large skillet to 375°; add mush, and fry 5 minutes or until golden brown, turning once.