Corn Mush
This is usually made by gradually sprinkling one pint of corn meal into three pints of boiling water, stirring constantly, adding two teaspoons of salt, and boiling slowly for three hours. Keep the kettle covered during the boiling, and add water if the mush becomes too thick. Serve with milk and sugar. Another method of cooking corn meal is as follows: Put a quart of water to boil. Stir a pint of cold milk with a pint of corn meal and a teaspoon of salt. When the water boils pour this mixture gradually into it, stirring all the time. There is less likelihood of the mush being lumpy when mixed in this way.