Add the salt to the water and bring the salted water to the boiling point. When it is boiling rapidly, sift the corn meal slowly through the fingers into it, and at the same time stir it rapidly so as to prevent the formation of lumps. Any mush that contains lumps has not been properly made and should not be served in this condition, as it is unpalatable. Keep stirring constantly until the corn meal thickens; then place it in a double boiler and allow it to cook from 2 to 4 hours, when it should be ready to serve. This method of cooking mush is the most convenient, because not much stirring is required after the corn meal is thickened.

A heavy aluminum kettle or an iron pot is a good utensil in which to cook mush, as it does not burn easily in either, although almost constant stirring is required. When the mush becomes very thick, the heated air, in forcing its way through the mush in the process of boiling, makes the mush pop and very often splash on the hands and burn them. To avoid such an accident, therefore, it is advisable to wrap the hand used for stirring in a towel or a cloth.

40. SAUTÉD CORN-MEAL-MUSH.--Mush cooked in the manner just explained may be poured into pans, such as bread pans, where it will harden and form a mold that can be sliced as thick or as thin as desired and then sautéd. Corn-meal mush prepared in this way pleases the taste of many persons, and while some persons find it harder to digest than just plain mush, it serves to give variety to meals. For sautéing mush, a heavy iron or steel frying pan or griddle should be used, because utensils made of thin material will allow the mush to burn before it browns properly. Put enough fat, such as lard, cooking oil, or drippings, into the cooking utensil so that when heated it will be about 1/4 inch deep all over the surface. When the utensil is very hot, put in the slices of mush and allow them to brown on one side. Then turn the slices over carefully, so as not to break them, and brown them on the other side. As will be observed, corn-meal mush does not brown quickly in sautéing. This characteristic is due to the large amount of moisture it contains. Serve the mush hot, and to add to its flavor serve with it sirup or honey.

41. CORN-MEAL CROQUETTES.--Croquettes of any kind add variety to a meal, and because they are attractive they appeal to the appetite. To make croquettes of corn meal, mold mush as for sautéing. Then cut this into slices 1 inch thick, and cut each slice into strips 1 inch wide. Roll these in slightly beaten egg and then in crumbs, and sauté them in hot fat until they are crisp and brown. Serve these croquettes hot with either butter or sirup or both.

42. LEFT-OVER CORN-MEAL MUSH.--Sautéd corn-meal mush and corn-meal croquettes can, of course, be made from mush that is left over after it has been cooked to serve as a cereal; however, if there is only a small quantity left, it may be utilized in still another way, namely, as a garnish for the platter on which meat is served. To prepare corn-meal mush in this way, spread it about 1/3 inch thick in a pan and allow it to cool. Then turn it out of the pan in a sheet on a board that has been floured; that is, covered thinly with flour. Cut this sheet of corn meal into small circles with the aid of a round cutter or into diamond shapes with a knife, and then brown both sides of each of these in butter.

WHEAT

ORIGIN AND USE