Have ready on the fire a pot of boiling water. Stir into it by
degrees (a handful at a time) sufficient Indian meal to make it
very thick, and then add a very small portion of salt. You must
keep the pot boiling on the fire all the time you are throwing in
the meal; and between every handful, stir very hard with the mush-stick,
(a round stick flattened at one end,) that the mush may not
be lumpy. After it is sufficiently thick, keep it boiling for an
hour longer, stirring it occasionally. Then cover the pot, and
hang it higher up the chimney, so as to simmer slowly or keep hot
for another hour. The goodness of mush depends greatly on its
being long and thoroughly boiled. If sufficiency cooked, it is
wholesome and nutritious, but exactly the reverse, if made in
haste. It is not too long to have it altogether three of four
hours over the fire; on the contrary it will be much the better
for it.
Eat it warm; either with milk, or cover your plate with mush, make
a hole in the middle, put some butter in the hole and fill it up
with molasses.
Cold mush that has been left, may be cut into slices and fried in
butter.
Burgoo is made precisely in the same manner as mush, but with
oatmeal instead of Indian.