The National Cook Book, 9th ed.

by Hannah Mary Peterson

MUSH BREAD.

552. Make some thin Indian mush, (see [No. 532],) when cool add a little salt and flour enough to make a thick batter, stir in some yeast.

Let it stand all night to rise, in the morning add flour enough to form a dough. Knead it well, set it to rise; when light mould it out in loaves, grease your pans, and when it gets light again bake it.