Categories: Cereal 
      Yield: 4 servings 
  
  1 1/2 l  Milk (1 1/2 qt) 
    200 g  Musmehl flour (7 oz) (a 
           -coarsely ground wheat 
           -flour, 
           In olden times, spelt flour, 
           -from which only 
           Part of the bran has been 
           -removed) 
      2 sl Rye bread, cubed 
     50 g  Butter (3 1/2 Tbsp) 
  
  From grandmother's more thrifty times; rarely encountered today. 
   
  Bring the milk to a boil.  Stirring constantly, add the Musmehl flour. Keep 
  at a low boil for 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. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92