Have a pot with two quarts of boiling water, add the salt as above, and stir in very gradually as much Indian meal as will form a thick batter. Let it boil half an hour, and beat it hard all the time it is cooking, which will make it light when done.
This is generally eaten with new milk, or sometimes with molasses and butter.
FRIED MUSH.
533. The mush is prepared as in the above receipt. Let it get cold, cut it in slices, flour them on both sides, and fry them of a light brown.
WELSH RABBIT.
534. Cut some old rich cheese in very thin pieces, add to it a spoonful of cream. Put it over a slow fire and let it stand until the cheese is entirely dissolved.
Serve it with toast. Some like pepper and mustard.
MINT JULEP.
535. Take young mint, pick off the leaves, wash them, and to one tumbler of leaves add one tumbler of brandy and Jamaica spirits mixed. Pour the liquor on the mint to extract the flavor, then strain it off on a tumbler of sugar; when the sugar is dissolved, add a tumbler of ice finely pounded. Stir all well together.