Fried Mush.
Into two quarts of boiling water stir one tablespoonful of salt, and one cup of flour mixed with one quart of Indian meal (it may take a little more than a quart of meal to make it stiff enough); beat it well, or it will be lumpy. Boil gently two hours, and then turn into dishes which have been dipped in cold water, and set away to cool. Pans in which you bake loaves of bread are the best to cool it in, as it then makes handsome slices. In the morning cut into slices an inch thick, and fry brown in pork fat. Serve slices of fried pork with it. You can cook enough at one time for several breakfasts. If you do not wish to fry the mush, do not use the flour, and do not make quite so stiff.