When it is boiling rapidly, sift the corn meal slowly through the
fingers into it, and at the same time stir it rapidly so as to prevent
the formation of lumps. Any mush that contains lumps has not been
properly made and should not be served in this condition, as it is
unpalatable. Keep stirring constantly until the corn meal thickens; then
place it in a double boiler and allow it to cook from 2 to 4 hours, when
it should be ready to serve. This method of cooking mush is the most
convenient, because not much stirring is required after the corn meal is
thickened.
A heavy aluminum kettle or an iron pot is a good utensil in which to
cook mush, as it does not burn easily in either, although almost
constant stirring is required. When the mush becomes very thick, the
heated air, in forcing its way through the mush in the process of
boiling, makes the mush pop and very often splash on the hands and burn
them. To avoid such an accident, therefore, it is advisable to wrap the
hand used for stirring in a towel or a cloth.
40. SAUTED CORN-MEAL-MUSH.--Mush cooked in the manner just explained may
be poured into pans, such as bread pans, where it will harden and form a
mold that can be sliced as thick or as thin as desired and then sauted.
Corn-meal mush prepared in this way pleases the taste of many persons,
and while some persons find it harder to digest than just plain mush, it
serves to give variety to meals.
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