Indian Mush

Have ready on a clear fire, a pot of boiling water. Stir into it, by degrees, (a handful at at a time,) sufficient Indian meal to make a very thick porridge, and then add a very small portion of salt, allowing not more than a level tea-spoonful to a quart of meal. You must keep the pot boiling all the time you are stirring in the meal; and between every handful stir hard with the mush-stick, (a round stick about half a yard long, flattened at the lower end,) as, if not well stirred, the mush will be lumpy. After it is sufficiently thick and smooth, keep it boiling an hour longer, stirring it occasionally. Then cover the pot closely, and hang it higher up the chimney, or set it on hot coals on the hearth, so as to simmer it slowly for another hour. The goodness and wholesomeness of mush depends greatly on its being long and thoroughly boiled. It should also be made very thick. If well made, and well cooked, it is wholesome and nutritious; but the contrary, if thin, and not sufficiently boiled. It is not too long to have it three or four hours over the fire, first boiling, and then simmering. On the contrary it will be better for it. The coarser the corn meal the less cooking it requires. Send it to table hot, and in a deep dish. Eat it with sweet milk, buttermilk, or cream, or with butter and sugar, or with butter and molasses; making a hole in the middle of your plate of mush; putting some butter into the hole, and then adding the sugar or molasses.

Cold mush that has been left, may be cut into slices, or mouthfuls, and fried next day, in butter, or in nice drippings of veal, beef, or pork; but not mutton or lamb.

Indian Hasty Pudding

Put two quarts of milk into a clean pot or sauce-pan. Set it over the fire, adding a level tea-spoonful of salt, and, when it comes to a boil, stir in a lump of fresh butter about the size of a goose-egg. Then add (a handful at a time) sufficient Indian meal to make it very thick, stirring it all the while with a mush-stick. Keep it boiling well, and continue to throw in Indian meal till it is so thick that the stick stands upright in it. Then send it to table hot, and eat it with milk, cream, or molasses and butter. What is left may be cut into slices, and fried next day, or boiled in a bag.

Indian Meal Gruel

This is an excellent food for the sick. Having sifted some Indian meal, mix in a quart bowl three table-spoonfuls of the meal with six of cold water. Stir it smooth, and press out the lumps against the side of the bowl. Have ready a very clean sauce-pan, entirely free from grease, with a pint of boiling water. Pour this, scalding hot, on the mixture in the bowl, a little at a time, and stir it well, adding a pinch of salt. Then put the whole back into the sauce-pan. Set it on hot coals, and stir it till it boils, making the spoon go down to the bottom, to prevent the gruel from burning. After it has come to a boil, let it continue boiling half an hour, stirring it frequently, and skimming it. Give it to the invalid warm, in a bowl or tumbler, to be eaten with a teaspoon. It may be sweetened with a little sugar. When the physician permits, some grated nutmeg may be added; also a very little wine.

Eye Mush

To make smooth rye mush, sift a quart or more of rye meal into a pan, and gradually pour in sufficient cold water to make a very thick batter, stirring it hard with a spoon as you proceed, and carefully pressing out all the lumps against the side of the pan. Add a very little salt. The batter must be so thick at the last that you can scarcely stir it. Then thin it with a little more water, and see that it is quite smooth. Rye, and also wheat flour, have a disposition to be more lumpy than corn meal, when made into mush. When thoroughly mixed and stirred, put it into a pot, place it over the fire, and boil it well, stirring it with a mush-stick till it comes to a hard boil; then place it in a diminished heat, and simmer it slowly till you want to dish it up. Eat it warm, with butter and molasses, or with sweet milk, or fresh buttermilk. Rye mush is considered very wholesome, particularly in cases of dyspepsia.