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.

Hominy Grits

• 7¹⁄₂ qts. water
• 3 tablespoons salt
• 1¹⁄₂ qts. hominy grits

Add the hominy to the boiling, salted water; let it boil for ten minutes and put it into the cooker for eight hours or more.

Serves forty or fifty persons.

Samp

• 1 qt. samp
• 2 qts. cold water
• 3 tablespoons salt
• 6 qts. boiling water