Corn Meal Mush

Ingredients

• one cup corn meal
• one teaspoon salt
• four to five and a half cups of water

Method

1. 1

   Slowly stir corn meal into boiling salted water, being careful not to lump.

2. 2

   Allow to boil slowly for 10 minutes, place in cooker and allow to remain 8 to 10 hours or all night.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 90. The excerpt below is the record exactly as published.

one teaspoon salt, three-fourths cup” sugar Soak tapioca in cold net 2 hours. i i Boil Pare and core apples, cut into pieces or leave whole, apples in buttered dish and cover with cooked tapioca, bake ntil apples. are soft. Serve with cream and sugar. ix arrowroot with just enough cold water to form a thin aste, add part of boiling water, mix well and add remaining C l Boil for 5 minutes and place. in cooker one hour, ool, add a few drops of vanilla anda little cream if desired, re “gruel, may be served hot. Remember, it takes longer to ook cereals in a fireless cooker than in the customary ne nence do not use as much cereal but more water. OAT MEALI-—One cup oatmeal, three cups water and ones spoon salt. Stir well into. boiling salted water, boil $ min- Sy Place in cooker over night. eo BOILED RICH—One cup rice, two teaspoons salt. ‘anal five c = water. Wash rice, then stir it into boiling salted water : : Pre Ow. to boil 8 minutes. Place kettle in cooker and allow It, may be left. over night wee ov. RALSTON’S BREAKFAST FOOD—Six cups water wa cgh poons salt and one cup cereal. Allow water to boil, add salt “BARLEY MUSH—One cup htee neal, e cups ' an teaspoons salt. Stir meal slowly into boiling. salted wate i2 careful not to let it lump. Cook for 10 minutes ape ooker for 8 hours or more. ‘3 eae CORN MBAL MUSH—One cup corn meal, one teaspoon Sie “and four to five and a half cups of water

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