INDIAN MEAL MUSH

Turn the required amount of water into the kettle and let it boil. Throw in enough salt to make the water taste salty, and for each quart of water allow a bit of saleratus the size of a small pea. Now stir in slowly and briskly the sifted meal, and do not allow lumps to form. When the mush is the consistency of batter, allow it to cook for twenty minutes : then add two large tablespoonfuls of wheat flour for each quart of water ; stir thoroughly and allow it to cook for five min- utes longer. Now remove it from the kettle, and if there is more than will be eaten warm, put it in a basin about two inches deep and save for frying. It should be sliced rather thin and fried in a small quantity of butter or meat drippings until crisp and brown.