The standard dish for supper was cornmeal mush and milk.
"The Old Northwest" by Frederic Austin Ogg
Would we like them any better if they tasted like cornmeal mush?
"Everyday Foods in War Time" by Mary Swartz Rose
Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush.
"Foods That Will Win The War And How To Cook Them (1918)" by C. Houston Goudiss and Alberta M. Goudiss
Cook until it is a thick cornmeal mush, then let cool.
"Mrs. Wilson's Cook Book" by Mary A. Wilson
Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter.
"The Community Cook Book" by Anonymous
Put the polenta (or cornmeal mush) in a fireproof receptacle, season with grated cheese, the crushed sausages and a piece of butter.
"The Italian Cook Book" by Maria Gentile
Then stir in enough cornmeal to thicken it as for mush.
"The Khaki Kook Book" by Mary Kennedy Core
I never forgits how dat cornmeal mush and milk am served in de big pans.
"Slave Narratives: a Folk History of Slavery in the United States From Interviews with Former Slaves." by Work Projects Administration
The cornmeal mush is nice, and there is lovely milk and sugar if you want it.
"Wyn's Camping Days" by Amy Bell Marlowe
Cornmeal mush fried, 224.
"The Century Cook Book" by Mary Ronald