put in the salt, and pour slowly from your hand the corn-meal,
stirring all the time till there is not one lump. Boil this half
an hour, and serve with cream. Some like a handful of nice plump
raisins stirred in, too. It is better to use yellow corn-meal in
winter and white in summer.


Fried Corn-meal Mush

Make the corn-meal mush the day before you need it, and when it
has cooked half an hour put it in a bread-tin and smooth it over;
stand away overnight to harden. In the morning turn it out and
slice it in pieces half an inch thick. Put two tablespoons of
lard or nice drippings in the frying-pan, and make it very hot.
Dip each piece of mush into a pan of flour, and shake off all
except a coating of this. Put the pieces, a few at a time, into
the hot fat, and cook till they are brown; have ready a heavy brown
paper on a flat dish in the oven, and as you take out the mush lay
it on this, so that the paper will absorb the grease. When all
are cooked put the pieces on a hot platter, and have a pitcher of
maple syrup ready to send to the table with them.

Another way to cook corn-meal mush is to have a kettle of hot fat ready,
and after flouring the pieces drop them into the fat and cook like
doughnuts. The pieces have to be rather smaller to cook in this way
than in the other.


Boiled Rice