Title: Cornmeal Mush
Categories: Penndutch, Vegetables
Yield: 1 Servings

1 c Cornmeal
2 qt Water, boiling
1 ts Salt

Moisten cornmeal with enough cold water to make a paste. Stir paste into
boiling salted water, beating thoroughly. Let cook over slow fire, stirring
constantly, about 10 minutes. Pour into a double boiler and cook slowly for
1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini