2 c. white cornmeal
2 tsp. baking powder
1 tsp. salt
1/2 c. coarsely chopped scallions
2/3 c. milk
1 egg
Fat for deep frying

Combine the cornmeal, baking powder and salt. Stir in the chopped scallions, then milk beaten with the eggs. The mixture should be thick enough to mold in the fingers. Mold the hush puppies into the shape and size of lady fingers.

Heat the fat in skillet to a depth of 1" (the fat and skillet in which fish has been fried may be used). Drop hush puppies into the heated fat. Cook about 3 minutes turning so as to brown evenly. Serve hot. Yield: about 16 hush puppies.

May be also shaped into very small balls, deep fried. Use as cocktail appetizer.