is usually made by sprinkling corn-meal into well-salted boiling water
(a pint of corn-meal to three pints of water), and cooking it well. But
Harriet Plater (Mrs. Filley’s most skillful cook) says that corn-meal
mush is much lighter, and when fried for breakfast, browns better by
cooking it as follows:
“Put a quart of water on the fire to boil. Stir a pint of cold milk,
with one pint of corn-meal and one tea-spoonful of salt. When the water
boils, pour in the mixture gradually, stirring all well together. Let it
boil for half an hour, stirring often, to prevent it from burning.”