This week we have a recipe attempt by Rebecca Morrison who made hush puppies for the first time:
I tried Hush Puppies No. 1 from Plantation Recipes by Lessie Bowers, a trained professional who studied dietetics, proposed, planned and oversaw building of a school, and owned and operated a restaurant in New York.
The recipe is simple and easy to follow. Ingredients are:
1/2 cup flour,
1 and 1/2 cups corn meal,
1/2 tsp. salt,
2 tsp. baking powder,
3/4 cup milk,
1 tbsp. sugar (if desired),
1 small onion, finely chopped.
Sift dry ingredients together. Beat egg with rotary beater until light and fluffy. Combine egg and milk and add to remaining ingredients.
“The secret of good crisp hush puppies,” the author writes, “is to drop the batter by teaspoonfuls into hot grease where they will cook in about a minute. For a small family, use a little skillet for cooking.”
I had never made hush puppies before, and these were not bad. I used a little skillet as suggested, but I think I’m accustomed to the deep fried hush puppies I’ve had in restaurants. There was just something missing. The recipe was definitely easier to follow than those in earlier chapters.
This recipe was found in Toni Tipton-Martin’s The Jemima Code, Two Centuries of African American Cookbooks.