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BAKED OR BOILED MUSH

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Dec 10, 1901

FromReview and Herald, Vol. 78, No. 50.

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BAKED OR BOILED MUSH.

By Mrs. S. T. Rorer

Stir sufficient corn meal into actually boiling water to make a rather thin gruel, about half a cupful to a pint. Boil carefully for two or three hours, then turn into a mold. Stand aside overnight. When ready to use, turn out and cut into slices; place in a shallow baking-pan, the bottom of which has been dusted with gluten or sifted granola. Dust the mush lightly with salt; then brush the top with egg, and put it into a quick oven until it is golden brown. It may be broiled by simply being dipped into the white of egg and water, and broiled over a clear fire. If egg is not convenient, the mush may be brushed with milk, and baked. These are to aid in browning.—Mrs. S. T. Rorer, in Ladies' Home Journal.