Rye Mush

Ingredients

• four large table-spoonfuls of rye-flour
• a pint of boiling water

Method

1. 1

   Mix rye-flour with a little water, then stir into boiling water.

2. 2

   Boil for twenty minutes, stirring frequently.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 143. The excerpt below is the record exactly as published.

a pint of boiling water ; drop in a teaspoonful of butter, and sprin- kle in sifted corn-meal with one hand, while you stir the mixture with the other ; add a pinch of salt ; keep stir- ring, and adding meal all the time until the mush is as thick as you like it, and perfectly smooth. No food can be more simple and digestible. With the addition of cream many persons are very fond of it, and sugar, too, may be added at pleasure. By this same recipe make the mush that, when fried, is always considered an indispensable part of the dish of fried chickens, and is 310 YIROINIA COOKERY-BOOK. never missing at any dinner-party given in Virginia dur- ing the early summer months. To have it in perfection, it should be made early in the morning, spread out thin on dishes to cool and rise, and only cut into little square cakes to fry just before dinner- time. Gbubl. Thia is made from various grains; but if you ask for " gruel " in Virginia, it will be always understood that you mean Indian-meal gruel, as corn-meal is one of the staple articles of diet there. It is made thus : mix two spoonfuls of sifted corn-meal in a very little water ; have ready a clean skillet, with a pint of boiling water in it ; stir it gradually in, and let it stay over the fire until the meal is done ; then season it with salt to your taste, or sugar if you prefer it. Aerow-root. (E. B. Lea.) Bermuda arrow-root is the best. Moisten two teaspoon- f uls of powdered arrow-root with water, and rub it smooth with a spoon ; then pour in a very little boiling water, and stir it well, and afterwards a teacupf ul of boiling water ; season it with lemon- juice, or wine apd nutmeg. In cook- ing arrow-root for children, it is a very good way to make it very thick, and thin it afterwards with milk. Tapioca Jelly. <B. E. Lea.) Wash the tapioca well, and let it soak for several hours in cold water ; put it in a saucepan with the same water, and let it boil slowly till it is clear and thick ; then sea- son it with wine and loaf-sugar. The pearl tapioca will require less time to soak, and no washing. visoinia cooksry-book, 311 Sago. (S. E. Lea.) Wash the sago and soak it an hour ; boil it slowly till it thickens ; sweeten it with loaf -sugar, and season it with wine or lemon-juice. Bye Mush. (Mifls Leslie.) This is a nourishing and light diet for the sick, and is by some preferred to mush made of Indian-meal. Four large table-spoonfuls of rye-flour mixed smooth in a little water, and stirred into a pint of boiling water; let it boil twenty minutes, stirring frequently. Nervous persons, who sleep badly, rest much better after a supper of com or rye mush

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