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Corn Mush, Baked

Put into a kettle four quarts of water and salt to taste. When it begins to boil stir in one and one-half quart of meal, letting it sift slowly through the fingers to crush all lumps; add a little faster towards the last until as thick as can be conveniently stirred with one hand. Now set the kettle in the oven (or put the mush in a pan) and bake one hour; it will then be thoroughly cooked.

Baking is better than boiling for mush, as it takes corn meal a long time to cook and it burns very easily when boiling. The baking removes all the raw taste sometimes evident in mush and adds greatly to its excellence of flavor.