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Hints to houskeepers. 49

making the mush, have ready a pint of light rising, stir
into it a pint of new milk, and the mush, with as much
wheat flour as will make it a very thick batter; let it
rise four or five hours; and when light, set it in a cold
place, till you are ready to bake; dip a spoon in water
each time, and put the batter on the griddle in small
cakes, or bake in rings. You may make it a little stif-
fer, and roll it out to bake in large cakes. If it should
sour, put in a little salaeratus.

A Loaf of Muffin Batter.

Stir into a pint of mush a small lump of butter, a little
salt, a pint of milk, and wheat flour to make a thick bat-
ter, stir into it half a tea-cup of yeast and let it rise,
when it is light, butter a pan, pour it in and bake; eat
it hot, at breakfast or supper. It will bake in a shallow
pan in half an hour, if in a deep vessel allow more time.

Mush and Mush Cakes.

Mush will keep for several days in cool weather; the
best way of making it is to have a pot of boiling water,
and stir in corn meal, mixed with water, and salt enough
to season the whole; let it boil, and if it is not thick
enough you can add more meal; keep stirring all the
time to prevent it from being lumpy. It should boil an
hour.
To make the cakes, take a quart of cold mush, mix in
it half a pint of wheat flour, and a little butter or lard,
make it out in little cakes with your hand; flour them
and bake them on a griddle or in a dripping pan.
Fried mush is a good plain dessert, eaten with sugar
and cream. Cut the cold mush in slices, half an inch
thick, dip them in flour and fry them in hot lard.

Journey Cake.

Pour boiling water on a quart of meal, put in a little
lard and salt, and mix it well, have an oak board with