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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREAKFAST DISHES

BREAKFAST MUSH
 

 Put 1 1/2 cups of water, 1 1/2 cups of sweet milk, a piece of butter the size of an egg, and salt to taste, in a pan. Let come to a boil, then stir in corn meal to make a soft mush easily dropped with a spoon; cook a few minutes, then add 2 eggs, beat well, cook a minute or two longer. Have the pancake griddle hot, with a liberal supply of butter and meat fryings melted. Drop the mush in by the spoonful and fry brown on both sides. Serve hot.

Sister Susie Forney Puterbaugh, Kidder, Mo.
 
 

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