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Mush of Indian Corn

A recipe for this wholesome dish is given by William Cobbett, in his "Treatise on Cobbett's Corn." "You put," he says, "some water or milk into a pot, and bring it to boil; you then let the flour or meal out of one hand gently into the milk or water, keeping stirring with the other, until you have got it into a pretty stiff state; after which you let it stand ten minutes or a quarter of an hour, or less, or ten only one minute, and then take it out, and put it into a dish or bowl. This sort of half pudding, half porridge, you eat either hot or cold, with a little salt, or without it. It is frequently eaten unaccompanied with any liquid matter; but the general way is to have a porringer of milk, and, taking off a lump of the mush and putting it into the milk, you take up a spoonful at a time, having a little milk along with it; and this is called mush and milk."