CORNMEAL MUSH.
(TO TEM EMTOR OF THE " SPECTATOR.",
note in your last issue that you suggest the use of bread made from maize. May I suggest another way of using mraizo for human consumption, which is quite popular in both Eastern and Western Pennsylvania, where I have spent about three years? I refer to what is known there as "cornmeal mush," which is a porridge made of maize-meal, and has the consistency of fine oatmeal porridge. It is very palatable eaten with milk and a little sugar. It is usual to make more than will be eaten at breakfast on the first day, end the surplus is poured into basins, where it sets on cooling. It is then turned out of the basins and cut into slices, which are fried in bacon-fat for breakfast on the next day. Personally, I prefer the " mush " fried to the porridge, though it is very palatable either way. Unfortunately, I did not think at that time of finding out how the " mush " is made in the first place, or what is the degree of fineness of the maize-meal, but no doubt these details could be found in an American cookery-book. Failing that, perhaps some of your American readers could supply them.—I am, Sir, &c.,
D. Maces:seas Meenossuse.
No. I Staff House, Eastriggs, Dumfriesshire.
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