[TO THE EDITOR Off THE " SPECTATOR.")
Sea,—Your -correspondent's letter about " cornmeal mush " prompts me to send you the proper recipe :—
" Take two quarts of water, boil it with a small teaspoonful of salt. Add very gradually from lilb. to lelb. of cornmeal, stirring constantly to prevent lumps. When thoroughly mixed remove to back of the range and cook for nearly an hour; then pour into a pan and put away until next day. On the next day cut in slices and fry in boiling lard. Use the medium cornmeal tmaize meal), not the very fine or coarse."
The slices (three-quarters of an inch thick) should be fried in a pan over a quick fire with the minimum of lard. If they turn black in spots from contact with the metal, the flavour will be all the better. They should be turned over several times with a broad knife, until a hard crust is formed on both sides, while the centre remains mealy. Serve hot and eat with treacle or honey. While in America cornmeal mush is a breakfast dish, it is no less palatable as a sweet after luncheon or srpper. Boys are especially fond of it, and they would welcome its addition to the bill-of-fare of the Preparatory School.—I am, Sir, &c.,
Langton, Denton Road,- Eastbourne.- EVELYN -SMYTH.
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