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Swiss Mush

Place in an enamelled pan one pint milk, two gills water and three saltspoons salt, set on the fire, and as soon as it comes to a boil sprinkle in three ounces cornmeal flour; add one ounce good butter, sharply stir while adding, then let slowly cook for one and a half hours, being careful to stir very frequently to prevent burning at the bottom. Remove, drop mush in a deep dish, and serve with thick cream and powdered sugar separately.