INDIAN MUSH.--Have ready on the fire a pot of boiling water. Stir into it by degrees (a handful at a time) sufficient Indian meal to make it very thick, and then add a very small portion of salt. You must keep the pot boiling on the fire all the time you are throwing in the meal; and between every handful, stir very hard with the mush-stick, (a round stick flattened at one end,) that the mush may not be lumpy. After it is sufficiently thick, keep it boiling for an hour longer, stirring it occasionally. Then cover the pot, and hang it higher up the chimney, so as to simmer slowly or keep hot for another hour. The goodness of mush depends greatly on its being long and thoroughly boiled. If sufficiently cooked, it is wholesome and nutritious, but exactly the reverse, if made in haste. It is not too long to have it altogether three or four hours over the fire; on the contrary it will be much the better for it.
Eat it warm; either with milk, or cover your plate with mush, make a hole in the middle, put some butter in the hole and fill it up with molasses.
Cold mush that has been left, may be cut into slices and fried in butter.
Burgoo is made precisely in the same manner as mush, but with oatmeal instead of Indian.
A BAKED INDIAN PUDDING.--Cut up a quarter of a pound of butter in a pint of molasses, and warm them together till the butter is melted. Boil a quart of milk; and while scalding hot, pour it slowly over a pint of sifted Indian meal, and stir in the molasses and butter. Cover it, and let it steep for an hour. Then take off the cover, and set the mixture to cool. When it is cold, beat six eggs, and stir them gradually into it; add a table-spoonful of mixed cinnamon and nutmeg; and the grated peel of a lemon. Stir the whole very hard; put it into a buttered dish, and bake it two hours. Serve it up hot, and eat it with wine sauce, or with butter and molasses.
A BOILED INDIAN PUDDING.--Chop very fine a quarter of a pound of beef suet. Mix it with a quart of sifted Indian meal. Boil a quart of milk with some pieces of cinnamon broken up; strain it, and while it is hot, stir in gradually the meal and suet; add half a pint of molasses. Cover the mixture and set it away for an hour; then put it to cool. Beat six eggs, and stir them gradually into the mixture when it is cold; add a grated nutmeg, and the grated peel of a lemon. Tie the pudding in a cloth that has been dipped in hot water and floured; and leave plenty of room for it to swell. Secure it well at the tying place lest the water should get in, which will infallibly spoil it. Put it into a pot of boiling water, (which must be replenished as it boils away,) and boil it four hours at least; but five or six will be better. To have an Indian pudding _very good_, it should be mixed the night before, (all except the eggs,) and put on to boil early in the morning. Do not take it out of the pot till immediately before it is wanted. Eat it with wine sauce, or with molasses and butter. What is left may be boiled again next day.