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Mush, Mush Cakes, and Fried Mush
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Mush will keep for several days in cool weather; the best way of making
it is to have a pot of boiling water, and stir in corn meal, mixed with
water, and salt enough to season the whole; let it boil, and if it is
not thick enough you can add more meal; keep stirring all the time to
prevent it from being lumpy. It should boil an hour.
To make the cakes, take a quart of cold mush, mix in it half a pint of
wheat flour, and a little butter or lard, make it out in little cakes
with your hands, flour them and bake them on a griddle or in a dripping
pan.
Fried mush is a good plain dessert, eaten with sugar and cream. Cut
the cold mush in slices, half an inch thick, or make them into small
cakes, dip them in flour, and fry them in hot lard.
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