->Musmehlmus <-

(Whole Wheat Mush)

1 1/2 liters milk (1 1/2 quarts)

200 g musmehl flour (7 oz)

2 slices rye bread, cubed

50 g butter (3 1/2 Tbsp)

From grandmother's more thrifty times, rarely encountered today.

Musmehlmus is a coarsely ground wheat flour. In olden times, spelt

flour, from which only part of the bran has been removed.

Bring the milk to a boil. Stirring constantly, add the Musmehl

10 to 15 minutes, stirring constantly.

When ready to serve, with a spoon carefully pour the melted butter

over the mush (which should already have formed a skin), and put

the ryebread cubes on top. The mush tastes best when eaten from a

copper skillet, and must have a 'Schuepet' (browned crust on the

bottom).

Serves 4.