Sao. 24.] SUBSTITUTES FOR BREAD. 893 



414. Mush, or Ilasty Pudding.— Stir into a half pint of cold water enough 

 Indian meal to make a thick batter ; put this into three or four quarts of 

 boiling -n-ator over the fire ; after this has boiled ten minutes, stir in a 

 dessert-spoonful of salt, and sifted meal until it is quite thick ; let it boil 

 from one to two hours, stirring it often to prevent its burning. 



415. Fried Mushi— Mush to be fried should boil a little stiffer, with a half 

 j)int of Hour, say, to two quarts of mush; put the mush in an earthen dish 

 dipped in cold water; let it stand until perfectly cold; then cut it in slic 

 half an inch thick, and fry them brown on both sides in a little butter • 

 ]iork fat — lard will do with a little salt. 



41G. Indian ('akcs> — To a pint of mush add milk or warm water to make . 

 batter, and llour enough to make the cake hold together; two or three egr-. 

 two spoonfuls of molasses or sugar, a little nutmeg or lemon, to suit ti.. 

 taste ; bake on a griddle or in an oven. 



417. Baked Indian Pudding.— Into one quart of boiling milk scald ten 

 tablespoonfuls of Indian meal ; when cohl, add a teacupful of molasses, a 

 piece of butter the size of an eirg, a tea?i)ooul'ul of salt, also of ginger and 

 cinnamon ; bake in a pudding-dish from one to two hours, in a cook-stove, 

 or longer if in a brick oven. AVhen done it has the appearance of brown 

 bread. 



418. Pop-Corn— Its Uses as Food— It makes Delicious Puddings.- Wo can 

 not close this section upon substitutes for bread without bringing to the notice 

 of farmers a new preparation of Indian corn, original with the author, but 

 highly approved by a very large number of persons to whom the new dis- 

 covery has been made known. It is as much a pleasure as it is a duty to 

 tell farmers how they can grow and prci)aro upon their own farms a substi- 

 tute for rice, farina, tapioca, sago, etc., for culinary jiurposes — something, in 

 short, that shall be as good as either of the above substances for tlio use of 

 the good housewife, to make a juulding — a pudding that is not a mere 

 adjunct of a dinner, but a real 'substantial addition to it ; as hearty as one 

 of corn meal ; more wholesome than that, more tootlisomc, and e<iually clieap ; 

 60 that it is within the reach of ail, both rich and poor; and as I think it a 

 valuable discovery in the jjrcparation of food, I am au.xious that everyboiiy 

 should enjoy the benefit of my discovery. 



"Necessity is the mother of invention." It was so in this case. It was 

 discovered that a jjudding could be got up in an improm[)tu manner, ujion 

 an emergency, in a farm-house, when the ingredients in most common uso 

 were exhausted. 



For years popped corn had been an almost daily dish, all the family and 

 all visitors liking it very much ; l>ut we Jiad never thought of ri'ducing it to 

 meal, and applying it to culinary purposes, until one winter day, when a 

 ])udding was wanted, and it was not convenient to obtain any of tlio ordi- 

 nary substances used fur that purpose. To the cook's suggestion that corn 

 meal migkt be borrowed, the mistri-ss of the house replied : " Xo, no^niy 

 father would rather go hungry than live by borrowing. Besides, I don't 



