Corn-Meal Mush


Corn-meal mush does not absolutely require fresh cream or milk when

served. It is good eaten with butter and very nourishing. Many like it

with maple-syrup or common molasses.



Time is required to make well-cooked mush; at least one hour will be

necessary. To 2 quarts of boiling, bubbling water add 1 teaspoonful of

salt, and very slowly, little by little, add 2 cups of corn-meal,

stirring constantly and not allowing the water to cease boiling. Do not

stop stirring until the mush has cooked about ten minutes. It may then

be placed higher up from the fire, where it will not scorch, and

_boiling_ water added from time to time as needed to keep the mush of

right consistency. The cold mush may be made into a tempting dish, if

sliced 1/2-inch thick and fried brown in pork fat. Many cold cooked

cereals can be treated in the same way; sprinkled with flour these will

brown better.



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