Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 cps water
1 cp yellow corn meal
1 tsp salt
additional corn meal
1 - Heat 3 cps water to boiling point in 2 quart saucepan.
2 - Combine corn meal, salt, and 1 cp cold water.
3 - Stir into boiling water slowly.
4 - Cook until mixture thickens, stirring frequently.
5 - Cover.
6 - Continue cooking over low heat 10 minutes longer.
7 - Pour into greased loaf pan about 8 by 4 by 2 1/2 inches. in
8 - Let cool.
9 - Chill thoroughly.
10 - Turn out of pan onto large platter.
11 - Cut in 1/2-inch slices
12 - Dip lightly into corn meal.
13 - Saute lightly in butter or margerine on greased griddle.
14 - Turn when golden brown and brown other side.
15 - Serve hot with butter and warmed syrup
Makes 8 servings
Mush as cereal: Cook mush as described. Serve hot as cereal with
cream or top milk, sugar and a few currants.
Or serve as buttered "vegetable" especially with ham, smoked
tongue, or baked corned beef. I was able to introduce this by calling it
"India Meal.""Mush to children sounds like "mush."