Bring water to a boil; add salt and corn meal.
Stir as you are adding corn meal with a wire whip.
Cook for 10 to 15 minutes (add more water for thinner mush).
Serve with milk and sugar or honey.
Pour leftover mush in pan and let set overnight.
Slice and fry mush.
Serve with butter and syrup.
In large saucepan warm, but do not boil, milk and slowly pour in corn meal.
Cook until like mush.
Dissolve active dry yeast in warm water; add sugar, shortening, eggs, salt and flour to corn meal mush mixture.
Blend until smooth.
Turn out on floured board. Knead 8 minutes; place in greased bowl.
Let rise in warm place to double in size.
Roll out to desired thickness.
Cut with biscuit cutter.
Place on sheet; let rise again.
Bake at 350\u00b0 for 20 minutes.
Moisten corn meal with the cold milk, then turn immediately into boiling salted water.
Stir constantly until mixture thickens. Turn heat down to simmer and cook for 1 1/2 to 2 hours.
Turn cooked mush into a square cake pan.
When cold, slice into 1/2 inch slices and fry in a hot iron skillet.
Spray skillet with Pam first, then add Crisco oil.
Combine corn meal, salt and cold water.
Gradually pour into boiling water, stirring constantly.
Return to boiling, stirring constantly.
Reduce heat and cover.
Cook over low heat 5 minutes, stirring frequently.
Pour into loaf pan.
Plastic wrap directly on mush will keep it from drying on top.
Cool, then refrigerate.
Mix cold water and corn meal together in top of double boiler. Stir in boiling water and salt. Cook, stirring constantly, until it boils. Cover and cook over the boiling water until mush is thickened, about 30 minutes. Stir occasionally.
Serve hot with whole milk.
Mix the corn meal, flour and sugar with the cold water, then stir into the boiling water to which the salt has been added. When thoroughly mixed, cover tightly.
Reduce the heat to the lowest point and let simmer for 30 minutes, or longer, stirring occasionally to prevent lumping.
Then turn off the heat and let steam for 30 minutes without lifting the cover.
Serve warm with milk or cream or pour into a greased loaf pan.
When cool, slice and fry.
Serve with syrup.
Mix cold water with corn meal.
Stir in boiling water and salt.
Cook, stirring often, until mixture thickens and boils. Cover and continue cooking over low heat for 20 minutes.
Pour into dish and cool.
Can be eaten like cereal with milk and sugar.
Mix yellow corn meal with cold water, enough to get it stirred together.
Add it to boiling water until well blended.
Stir until well blended with boiling water.
Cook for 2 hours in double boiler.
Pour into oblong pan and slice when cold.
Fry slowly until brown.
Serve with syrup.
Mix a little cold water with corn meal.
Stir into boiling water.
Add salt and butter.
Stir often.
Cook slowly for 20 minutes.
Pour into a cake or bread pans.
Let cool.
Slice and fry for breakfast.
Serve with liverwurst and apple butter.
Sprinkle corn meal gradually into boiling salted water, stirring constantly, until mixture boils.
Reduce heat and cook for 5 minutes, stirring once or twice.
In a large saucepan, boil 3 cups water and salt. In small bowl, mix corn meal and cold water.
Gradually stir corn meal mixture into salted boiling water; cook 5 minutes, stirring constantly.
Cover and continue cooking on low heat 10 minutes, stirring occasionally.
Serve hot with milk and sugar.
Yield: 6 servings.
With boiling water, combine in mixing bowl the remaining ingredients.
Gradually add corn meal mixture to boiling water, stirring constantly.
Cool until batter begins to thicken, stirring frequently.
When thick, cover.
Turn heat to very low and cook for 20 to 25 minutes.
Heat the water to boiling.
Mix corn meal and salt with milk. Pour into boiling water, stirring constantly.
Cook until thickened, stirring frequently.
Continue cooking over low heat for 15 to 20 minutes.
Pour into dish.
Let set until cold, then slice and fry.
Let water boil.
Add corn meal and salt.
Set boiler in pan of hot water on burner.
Cook 30 minutes.
Stir together until smooth the cornmeal, salt and 1 cup cold water.
In a heavy saucepan bring to boil 4 cups of water.
Add the soaked corn meal, stirring constantly.
Cook and stir 2 minutes. Cover and reduce heat to low and cook about 20 to 30 minutes. Hominy grits can be used instead of cornmeal.
Bring the water to a boil. Combine the corn meal, cold water, salt and sugar. Gradually add to boiling water. Cook until thick. Reduce heat, cover pan and cook 5 minutes.
Stir often.
Pour in loaf pan and cool.
Slice and fry until crisp.
Mix in pitcher or pan to pour.
Pour corn meal mixture into 6 cups boiling water slowly, stirring constantly.
Cook until thickened.
Cover; continue cooking over low heat 5 minutes.
Pour into loaf pans.
Refrigerate.
Slice, roll in flour and fry in butter or shortening (use high heat).
Scald milk.
Add butter, sugar and salt.
Bring to boil and slowly add corn meal.
Stir until thickened.
Put aside.
Cool until lukewarm.
Dissolve yeast in warm water.
Stir into mush. Add eggs.
Add flour for soft dough.
Let rise double.
Punch down.
Let rise again.
Make into rolls or roll out and cut with glass.
Butter top of rolls and sprinkle corn meal.
Bake at 350\u00b0 for 15 minutes.
Delicious!
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
Add corn meal to the hot boiling liquid; stir vigorously until a thick mush is formed.
Add seasonings.
Cool; add egg.
Beat well and drop by rounded tablespoon onto a floured board.
Roll into small balls.
Dredge lightly with flour.
Drop into boiling turnip greens liquid and cook slowly for about 15 minutes.
Serve with greens.