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Rye Mush

Place pint and a half water and half pint milk in a thick-bottomed saucepan, add half teaspoon salt, and as soon as it comes to a boil strew in three-quarters of teacup sifted rye flour, constantly mix with a wooden spoon until it comes to a boil, then let slowly cook one and a half hours, being careful to stir at the bottom quite frequently meanwhile to prevent burning. Pour into a deep dish and serve with cream and sugar separately.