4 cups boiling water
1 teaspoon salt
1 cup cornmeal
¹⁄₂ cup cold water
Mix the meal with the cold water, add it to the boiling salted water;
let it boil five minutes, stirring it frequently, then set it in a
cooker-pail of boiling water and put it into a cooker for from five to
ten hours. If the mush is to be used for frying, use two cupfuls of milk
and two cupfuls of water, reserving one-half cupful of the milk cold to
mix with the cornmeal. When cooked, pour it into a wet bread pan, and
slice it when perfectly cold. If coarsely ground meal is used, sift it
through a coarse sieve before cooking it, to remove the largest
particles of bran. Granulated meal will not require sifting.
Serves six or eight persons.