I found this information in a little book I have
"Confederate Camp Cooking" . I hope it is helpful.
Cush I
Fry bits of meat in a skillet. Add water. Thicken with
curmbled bread.
Cush II
To fried, crumbled bacon bits or bacon drippings, add
cubed, leftover cooked beef(abouy 1/4# beef). Add 4 minced garlic
cloves. Saute. Stir in about 1 1/2 cups water. Bring to a
boil,stirring frequently. Stir in 1/2 cup cornmeal and salt to
taste. Cook, stirring often, until thickened.
Cush III
1/4 cup butter, bacon drippings or combination
thereof
1/4 cup onion, finely chopped
1 cup biscuit crumbs
2 cups corn bread crumbs
1 tsp. ground sage
Salt & Pepper to taste
2 eggs, beaten
Milk
Using a heavy shillet, saute the
onion in the fat. Add crumbs and seasonings and lightly brown the
crumbs. Stir in the eggs and sufficient mil to make a thick, mush-like
mixture.
Cover and cook over a low flame until
firm. Serve hot.
[or set the skillet in a preheated 350 F.
oven. Bake for 15-20 minutes]
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any
wounded soldier, regardless of rank
or
uniform.