The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Cornmeal Mush

• 8 qts. water
• 2¹⁄₂ tablespoons salt
• 7 cups cornmeal

Mix the meal with one quart of the water, bring the remainder to a boil, add the salt and stir in the meal paste. Let it boil four minutes and put it into the cooker for five hours or more.

Serves thirty-five or forty persons.