CORNMEAL MUSH.
(To THE EDITOR OF THE " SPZETATOR.") SIR,—I see that one of your correspondents is asking for a rule for cooking cornmeal mush, and enclose one taken from the Century Cook Book, published by Harper, N.Y.—I am, Sir. &c., 415 Beacon Street, Boston, Mass. CAROLINE E. WARD.
" CORNMEAL. Muss.—Sprinkle with the hand a pint of cornmeal into rapidly boiling salted water, stirring all the time. Cook for half an hour. Or mix the cornmeal with a pint of milk and one teaspoonful of salt, and turn it slowly into a quart of boiling water; cook for half an hour, stirring constantly. This may be eaten cold or hot, with milk, with butter and sugar or salt, or with syrup. When cold it can be cut into slices and browned on both sides in .a saute pan and used as a vegetable or as a breakfast dish with butter and syrup."
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