Yesterday's mush was a corn meal based mush, similar to polenta. The Ronk version is flour based. Please note, no measure of flour was provided in the original recipe. I usually use 3/4 to 1 cup. This can also be made with milk and served hot with spices instead of over eggs.
Pint Water, Salted1
Tbl Shortening, Or More
water.Stir in flour until real smooth.Boil until real thick.
Beat 6 or 7
eggs and pour over mush in skillet.Cook
until breaks up in balls and looks like scrambled eggs.