Put two quarts of water in a pot; when it boils, stir in Indian meal until thick as you wish it, keeping it boiling all the time; add a little salt and boil an hour, stirring it frequently, over a fire not very hot. or it will burn. When done, pour it into a deep dish. When cold, cut in slices half an inch thick, dust with flour and fry in hot lard.

Fried Mush, No. 1

In two quarts of boiling water stir corn meal until a smooth mush, add a teaspoonful of salt, boil half an hour; have hot in a small pan a tablespoonful each of butter and lard; drop the boiling mush into the hot fat in little pats, fry a light crisp brown on both sides.

Fried Mush, No. 2

Take a kitchen-bowl full of cold mush, stir in it a piece of butter the size of a walnut; warm the butter a little, but do not melt it; then add two eggs, beaten separately and then together, a little salt, and drop it, a tablespoonful at a time, in hot drippings or sweet lard. Very nice for breakfast.