LACE-EDGED CORN CAKES
Cornbreads of ev-ery description are a stock in
trade of the Southern cook. It has been said, and
truly so, that the home of cornbread is the South.
Cooking experts below the Mason-Dixon line are
careful to point out that Southern cornbreads
should never be made with yellow meal, but al
ways with the best white meal. Cornbreads, hoe-
cakes, spoon bread, corn dodgers, and "hush pup
pies” are just a few of the delightful meal breads
stirred up in Southern kitchens. Many Yankees
wonder where the Southerner found such a quaint
name as "hush puppies” for fried corn pones, but
there is a colorful legend behind the christening
of these tasty corn pones. In olden days when
Negro workers would gather for fish fries on the
plantation, they would prepare a particularly de
licious corn pone, frying it in the same fat as the
fish. As they sat around the fire talking and sing
ing, hounds attracted by the tempting fragrances
of cooking fish and pones would gather near the
fire, sniffing and howling hungrily. They would
throw pieces of the fried corn pone to the dogs,
calling out, "Hush, puppy.” And so the pones
became "hush puppies.” Probably these pones are
the best-known of Southern cornbreads, but there
are others equally delicious. Lace-edged corn
cakes are a favorite in many Dixieland homes,
they are a perfect accompaniment to broiled or
fried ham and gravy and are excellent with a
vegetable dinner.
2 eggs, well-beaten 1 teaspon salt
2 cups sweet milk 3 tablespoons melted
1 cup white corn meal margarine
Beat together eggs, milk, and salt. Add corn
meal and margarine. Bake on a well-margarined
hot griddle, using a spoonful of batter to a small
cake. (Stir batter well each time you bake a cake.)
This recipe will mcks about forty small cakes.
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