boiling water

(1 part corn meal to 4 parts water)

salt to taste 
 

Put water in saucepan. Cover and let it become boiling hot over the fire; then add a tablespoon of salt. Take off the light scum from the top. Take a handful of the cornmeal with the left hand and a pudding stick in the right (or vise versa if you're a southpaw); then with the stick, stir the water around and by degrees let fall the meal. When one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick will stand in it. Stir it awhile longer. Let the fire be gentle.

When it is sufficiently cooked which will be in half an hour, it will bubble or buff up. Turn it into a deep basin. Good eaten cold or hot, with milk or butter and syrup or sugar, or with meat and gravy or it may be sliced when cold.
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