Monday, August 31, 2009

Cornmeal Mush

From a
1918 Cookbook
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1 1/2 c. Cornmeal
2 tsp. Salt
6 c. Water
.
Heat Water to boiling point,
add Salt and the Cornmeal slowly,
stirring while adding.
Boil directly over the fire 10 minutes,
then cook over boiling water from 1 to 3 hours,
or over night.
Half Milk and half Water may be used.
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