Mush, apple butter, corn pie, blueberry coffee cake

Cornmeal Mush

1 cup cornmeal	1 cup cold water
1 teasp. salt	3 cups water

Mix cornmeal, cold water and salt. In pan heat to boiling 3 cups water. Slowly add cornmeal mixture to water stirring constantly over medium heat until thickened. Lower heat and cover - cook 10 to 30 minutes, stirring occasionally. The longer it cooks the better. Serve warm with milk and sugar OR pour into loaf pan to cool. Refrigerate overnight. Slice and fry in a little fat in skillet until brown on each side. Serve with honey or syrup.

Apple Butter

1 1/2 cups apple juice concentrate or 6 cups apple juice	1/2 teasp. allspice
2 tablsp. cinnamon	1/2 teasp. salt
6 cups thick unsweetened applesauce

Cook concentrate or juice with spices and salt until there is about 3/4 cup of liquid left in the pan. Add applesauce and cook slowly, stirring often. From time to time, put a teaspoon of the mixture on a cold saucer. The apple butter is done when no liquid runs from it. It won't take long because the cooking down is done before the applesauce is added.

CORN PIE

1 qt. corn	salt and pepper to taste
2 tablsp butter	milk
Pastry for two crusts

Line casserole or deep pie pan with pastry. Pour in corn and season with salt and pepper. Dot with butter. Add milk just to moisten but not so you can see it Cover with top pastry pinching edges together to seal Bake 400 deg. for 30-40 minutes or until crust is browned and corn is bubbly.

Overnight Blueberry Coffee Cake

1 egg	1/2 cup plus 2 tablsp sugar, divided
1-1/4 cup flour	2 teasp baking powder
3/4 teasp salt	1/3 cup milk
3 tablsp butter or oleo melted	1 cup fresh blueberries

Beat egg and 1/2 cup sugar. Combine flour, baking powder, and salt and add alternately with milk to sugar mixture, beating well. Stir in melted butter. Fold in berries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Cover and chill overnight. Remove from refrig 30 minutes before baking. Bake at 350 deg for 30-35 minutes.