Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

makes a good breakfast for children, and is a light diet for an invalid. It can be seasoned with sugar. Mush, Mush Cakes, and Fried Mush. Mush will keep for several days in cool weather; the best way of making it is to have a pot of boiling water, and stir in corn meal, mixed with water, and salt enough to season the whole; let it boil, and if it is not thick enough you can add more meal; keep stirring all the time to prevent it from being lumpy. It should boil an hour. To make the cakes, take a quart of cold mush, mix in it half a pint of wheat flour, and a little butter or lard, make it out in little cakes with your hands, flour them and bake them on a griddle or in a dripping pan. Fried mush is a good plain dessert, eaten with sugar and cream. Cut the cold mush in slices, half an inch thick, or make them into small cakes, dip them in flour, and fry them in hot lard. Journey Cake. Pour boiling water on a quart of meal, put in a little lard and salt, and mix it well, have an oak board with a rim of iron at the bottom, and an iron handle fastened to it that will prop it up to the fire; put some of the dough, on it, dip your hand in cold water and smooth it over; score it with a knife, and set it before coals to bake. Corn Batter Cakes. Take a quart of good milk, three eggs, a little salt, and as much sifted corn meal as will make a thin batter; beat all well together, with a spoonful of wheat flour to keep them from breaking, bake in small cakes, keep them hot, and butter just as you send to table. Another way to make corn batter cakes, is to take a quart of corn meal, two eggs, a small lump of butter or lard, and mix it up with milk, or half water, if milk is scarce,