CORNMEAL MUSH
Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixture into two cups of boiling; water in a double boiler and cook from three to five hours. Serve hot with cream and sugar.
SAUTÉD CORNMEAL MUSH
Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot. Brown the floured slices on each side. Drain if necessary and serve on a hot plate with syrup.
FARINA
To one-half cup of farina take one teaspoon of salt; pour gradually into three cups of boiling water and cook the mixture in a double boiler for about one hour.
HOMINY
Get the unbroken hominy and after careful washing soak it twenty-four hours in the water. Cook one cup of hominy slowly in the same water in a covered vessel for eight hours or until all the water has been absorbed by the hominy; add two tablespoons of butter, one teaspoon of salt and two tablespoons of cream and serve as a vegetable or as a cereal with sugar and cream.
MARMELITTA
Take two cups of coarse cornmeal and four cups of cold water put on to boil; add one-half teaspoon of salt. Stir the cornmeal continually and when done place on platter, spread with butter, sharf cheese or any cheese such as pot or cream cheese. To be eaten warm.