Indian Meal Mush

Ingredients

• Two cupfuls of sifted meal
• Have ready 1 quart of boiling water
• 1 teaspoonful of salt
• add 1 cupful more of boiling water

Method

1. 1

   Make a batter with meal and cold water, stir into boiling water, and boil briskly for thirty minutes, stirring frequently.

2. 2

   Serve hot with cream and sugar.

As published

This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.

a teaspoonful of salt and 2 tablespoonfuls of beef extract. Stir until the latter is thor- oughly blended with the sauce. Dip in it each slice of the hot toast, arrange on a heated platter and pour the remainder of the sauce over all. 20. — Creole Kedgeree. One cupful of cold broiled or steamed fish freed from skin and bones (cod, halibut or any firm fleshed fish will do), i cupful of boiled rice, i hard boiled egg cut fine, yi of a teaspoonful of salt, i tablespoonful of finely chopped green pepper, i tablespoonful of butter, 4 tablespoonfuls of stock. Cook the chopped pepper in the butter for three min- utes, add the other ingredients, stir and cook for five minutes, then serve on slices of but- tered toast. 11 Januasy^ 21. — Stewed Figs. Put into an enameled stewpan 4 ounces of granulated sugar, the rind of i lemon and i pint of cold water. When the sugar is dis- solved add I pound of fine figs, and stew upon a slow fire from two to two and a-half hours. When the figs are perfectly tender, add I glass of sherry wine and the juice of i lemon. Serve when cold. 22. — Indian Meal Mush. Two cupfuls of sifted meal and as much cold water as will make it into a batter, free from lumps; i teaspoonful of salt. Have ready i quart of boiling water and stir the batter into it, allowing it to boil briskly for thirty minutes. Stir frequently, and if it is somewhat too thick, add i cupful more of boiling water

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