Cooking Time: 20 minutes
Course: dinner
Ingredients
1 qt. water1 box yellow corn meal
1 tbs. salt
Put on the fire a deep and heavy soup pot with one quart of water and a level tablespoonful of salt.
Bring to a fast boil. Empty a box of yellow corn meal into a soup plate.
Take a hand-lul and let it sift slowly through your fingers into the boiling water, stirring constantly with a large heavy wooden spoon.
Continue adding corn meal until you get the desired thickness. Be careful when adding the corn meal to lower the flame when it begins to boil again, as there is a tendency to boil up sud¬denly and you may burn yourself.
Continue to heat and to stir until the mush is very smooth. Then cover the pot and let cook slowly for 10 to 12 minutes longer.
Wet a long flat knife in cold water and cut around the sides of the pot, loosening and pushing away the mush from the sides. Then turn out on a wooden board.
Form into a nice shape, as a torte, with a spoon dipped in cold water, and cut slices with a white thread.
Bring to a fast boil. Empty a box of yellow corn meal into a soup plate.
Take a hand-lul and let it sift slowly through your fingers into the boiling water, stirring constantly with a large heavy wooden spoon.
Continue adding corn meal until you get the desired thickness. Be careful when adding the corn meal to lower the flame when it begins to boil again, as there is a tendency to boil up sud¬denly and you may burn yourself.
Continue to heat and to stir until the mush is very smooth. Then cover the pot and let cook slowly for 10 to 12 minutes longer.
Wet a long flat knife in cold water and cut around the sides of the pot, loosening and pushing away the mush from the sides. Then turn out on a wooden board.
Form into a nice shape, as a torte, with a spoon dipped in cold water, and cut slices with a white thread.
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