We ate a lot of mush growing up in Lake City So Dak. Father always made it cuz he said a woman can't make it cuz she is too many things at one time to concentrate on the mush. Milk heated with sifted flour stirred in. Served on a plate with heavy cream poured on first and then cinnamon and sugar added. Father said he ate it as a kid often with water cuz they couldn't afford the milk. I am not sure of the proportions but he (now 100 years old) says "Two quarts of milk and one flour sifter full of flour."

I found this version on-line though I don't remember my father cooking it this way-- he just heated the milk and stirred in the flour. This recipe is the Norwegian version- name is Norwegian and we used heavy cream also.

ROMMEGROT (MILK MUSH)

4 cups milk, divided use
1/2 cup butter
3/4 cup flour

Heat 2 cups milk; keep warm and set aside.

Melt butter until bubbly, stir in flour, mix until smooth. Stir in 2 cups cold milk and bring to a boil, stirring constantly. Add hot milk, stirring constantly. Cook until thickened and smooth.

Serve with butter, sugar and cinnamon.