Home Page

Story Soup Kids - Mixing up their next great adventure

Menu

Sprinkles
Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots
Awards

Corn-meal Mush

Corn-meal Mush

1 quart of boiling water.
1 teaspoon of salt.
4 tablespoons of corn-meal.

Be sure the water is boiling very hard when you are ready; then put in the salt, and pour slowly from your hand the corn-meal, stirring all the time till there is not one lump.

Boil this half an hour, and serve with cream.

Some like a handful of nice plump raisins stirred in, too.

It is better to use yellow corn-meal in winter and white in summer.
 

Back to Top

A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Cereals

Corn-meal Mush
Fried Corn-meal Mush
Boiled Rice
Fried Rice
Farina Croquettes
Rice Croquettes
Hominy