Cerealine Mush

Ingredients

• one quart milk
• half milk and water
• one pint cerealine
• salt to taste
• two tablespoons butter
• teaspoon salt

Method

1. 1

   For the mush, boil milk and water, add salt, then thicken with cerealine, cooking for three to four minutes.

2. 2

   Serve hot or cold with jelly, cream, and sugar.

3. 3

   For Fried Cerealine, mix equal parts cerealine and water, add butter and salt, slice when cold, dip in egg, coat with cerealine, and fry.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 400. The excerpt below is the record exactly as published.

one Quart milk or half milk and water, salt to taste, and when boil* ing tnicken with one pint cerealine, cookins three or four minutes. Serve hot, or better cold ; dot the top of msh with bits of currant jelly or any kind liked, and eat with cream and sugar. For Fried Cerealine use equal quantities ceresdine and water, two tablespoons butter and teaspoon salt. When cold, slice, dip in salted beaten egg^ then in dry ceraline, and fry as directed in prefiEUse. Corn Meal Mush. — For the best manner of preparing meal page 32 Some prefer the yellow variety, others the white ; put four Suarts fresh water in a kettle to boil, salt to suit the taste ; when it egins to boil stir in one and one-half quarts meal in the manner as directed in preface, sifting it in a little foster at the last, until as thick as can be conveniently stirred with one hand, let cook five ininutes stirring constantly ; set in the oven in a kettle or take out into a pan, bake an hour or two, and it will be tiioroughly cooked. It takes com meal so long to cook that it is very difficult to boil it until done without burning ; hence Baked Mush is much easier made. For stirring use a hard-wood paddle two feet long, with a blade two inches wide and seven inches long. The thorough cook* ing and baking in oven afterwards takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor. Some brush the inside of kettle over with lard or drippings befi^re adding water, thinking it lessens the tendency to bum, and the mush does not adhere so to the kettle, causing a waste. After , mush is made, instead of baking, the kettle can be covered and set on back of range as directed. For Philadelphia Mueh put two quarts Water in kettle, when boiling ; stir in slowly a little at a time of the foUowinff mixture : one ouart each com meal and cold milk or water, ( and level tablespoon sait, beaten to a smooth paste. Let oook twenty-five minutes, stirring often ; or is better placed on the brioka or in oven, when it will not need to be stirred, and should then codk 468 MUBH. \ mx honr or moie. Serve with cream or milk, and buttermilk is liked by some* A little floor is sometimes added to mush. For Juried Mush take firom any of the above preparations when readjr to serve ; place in a crock, pan or a round can (baking powder caa is nice) first rinsed with cold water or slightly greased; and some after smoothing the top brush over lightly witn a little melted lard or butter to prevent a crust firom forming. When cold, cut ia lines (slices from the round roll from can^ or in slices firom pan and &y as directed ; if wished very crisp, slice thin and fry in httle fat in the frying-pan. In making com meal mush as well as all mushes that are stirred, the one important rule is to have water hoiling^^ for this reason a good fire is necessary, and keej^ it thu9 while sifting in meal ; as unless the meal is cooked as it is stirred in, no amount of after cooking will take away the raw taste. GFluten Mush. — Put inner kettle of custard kettle on stove with three pints water, and when boiling sift in, as directed in preface, one pmt gluten. When ready, place in outer kettle and cook four or five hours. Tiiis is one of the most delicate of mushes, and is made Of what is known as dark gluten ; the light gluten being used more especially for puddings. Farina Mush, — Stir into three pints boiling water half pint fa* rina. Cook as directed in any of the recipes for Graham Mush, ad* ding the spoonful or two of cream as directed in preface. Chraham Mush. — ^Use what is known as No. 2 Graham, being ground a little coarser than No. 1. which is used for bread. Make Bke Gluten, except take albeaping^ pint to three pints water, and it need not cook more than an hour in custard kettle, but longer boil« ing greatlv improves it. Or make in an ordinary kettle ; when done place on . oack of stove, or take out in pan and place in steamer for three or four hours and serve. Some make in saucepan and cook from fifteen to twenty minutes after meal is added ; set off fire a few minutes, as it will then be less Ukeljjr to adhere to pan, and serve. A few dates or raisins may be stirred in ten minutes oefore it is done^: or if steamed as above, either in custard kettle or patent steamer, add them when the mush is ready to be placed in outer kettle or steamer. Serve hot, or for Molded Graham Mush pour in cups and serve cold. May be firied as directed. Oranula Mush. — This is a preparation of wheat which makes a very wholesome and palatable mush, and as it is already twice cooked does not take long to prepare. Put one quart water in saucepan, salt to taste, when boiling sift in one scant pint ^ranula as directed ; cook five minutes and serve. Milk or half milk and water

Cook this with the app: pantry check, scaling, and the assistant.