Fried Meat Mush

Prepare cornmeal mush by adding a scant cupful of home-ground cornmeal to a quart of boiling water containing 1 1/2 teaspoonfuls of salt. Let it cook slowly for thirty minutes, then add a generous pinch of sage leaves, and from one to two cupfuls of minced cold meat - beef, lamb, ham, or veal, left-over cooked sausage or bacon, or a mixture of them. Pour into a small bread tin or pound baking powder cans and let stiffen. Unmould, dip in flour, and fry either in deep fat or in bacon drippings.

Fried Cornmeal Mush

1 quart boiling water Home-ground cornmeal

1 teaspoonful salt A little sage

Make an ordinary thick mush of the boiling water and cornmeal. Season with the salt and pour in a shallow pan to stiffen. Then dip in a beaten egg diluted with half a cupful of milk; then in fine dry crumbs, and fry in bacon fat, or in deep fat. Serve with crisp bacon. Or omit the sage, fry in deep fat and serve with syrup.

Mush, Hunter's Style

4 cupfuls boiling water 1 1/2 teaspoonfuls salt Light cream

3/4 cupful home-ground cornmeal Scraped maple sugar

Add the salt to the water, then gradually sprinkle in the cornmeal. Let cook fifteen minutes over a free flame; then forty-five minutes in a double boiler. Serve with cream and scraped maple sugar.