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Mush

The water must be fresh, fiercely boiling; and all the meal, as it is deftly sprinkled in, must encounter the same high temperature, that the starch cells may burst. Have a large, porcelainlined iron pot and a wooden paddle for stirring. Stir with one hand while sprinkling in the meal with the other.

The proportions will vary with the degree of "flouriness" of the meal, and its coarseness, but an average rule would be four quarts of water, one of meal and two tablespoons of salt. When the meal is all in the pot should be closely covered and stood where it will only give an occasional bubble, for three or four hours, or even half a day. Do not disturb the surface, thus permitting the extractives (flavors) to escape.