98 BOARD OF AGRICULTURE. 



Indian Mush. — Have readj on a clear fire a pot of boiling water, 

 stir into it by degrees (a handful at a time) sufficient Indian meal to make 

 a very thick porridge, and then add a very small portion of salt, allow- 

 ing not more than a teaspoonful to a quart of meal ; the pot must be 

 kept boiling all the time you are stirring in the meal, and between every 

 handful stir hard with the mush-stick, (a round stick about half a yard 

 long, flattened at the lower end like a paddle,) as if not well stirred the 

 mush will be lumpy ; after it is sufficiently thick and smooth keep it 

 boiling an hour longer, stirring it occasionally ; then cover the pot and 

 set it where it will simmer slowly for another hour. The goodness and 

 wholesomeness of mush depends greatly on its being long and thoroughly 

 boiled. It should also be made very thick. If well made and well 

 cooked it is wholesome and nutritious, but the contrary if thin and not 

 sufficiently boiled. Send it to the table hot and in a deep dish ; eat it 

 with sweet milk or cream, or with butter and sugar, or with butter and 

 molasses. When cold it may be cut into slices and fried in butter 

 or lard. 



Indian meal Gruel. — This is an excellent food for the sick. 

 Having sifted some Indian meal, mix in a quart bowl three table-spoon- 

 fuls of the meal with six of cold water ; stir it smooth and press out the 

 lumps against the side of the bowl ; have ready a clean saucepan 

 entirely free from grease, with a pint of boiling water ; pour this scald- 

 ing hot on the mixture in the bowl, a little at a time and stir it well, 

 adding a pinch of salt ; then put the whole back into the saucepan, set it 

 on hot coals and stir it well till it boils, making the spoon go down to 

 the bottom to prevent the gruel from burning ; after it has come to a 

 boil let it continue boiling half an hour, stirring it frequently and skim- 

 ming it. Give it to the invalid warm in a bowl or tumbler, to be eaten 

 with a spoon ; it may be sweetened with a little sugar, and when the 

 physician permits, some grated nutmeg may be added, also a very little 

 wine. 



Corn Bread. — Rub a piece of butter the size of an egg into a pint 

 of corn meal, make it a batter with two eggs, and some new milk and a 

 spoonful of yeast, set it by the fire an hour to rise ; butter little pans as 

 above, and bake in an oven with a quick heat. Or — 



Take three quarts of milk, if a little sour all the better, seven eggs, 

 two ounces of butter, one teaspoonful of saleratus, and mix with corn 

 meal to the consistency of a thick batter, and bake with a brisk heat. 



Corn Batter Bread. — Take six table-spoonfuls of flour and thi-ee 

 of corn meal, with a little salt, sift them and make a thin batter with 



