HUSH PUPPIES Makes 18 to 20 hush puppies
		INGREDIENTS 1/4      cup flour 4      teaspoons double-acting baking powder 1/2      teaspoon salt 1 1/2      cups white cornmeal, preferably water-ground 2      eggs 3/4 to 1      cup buttermilk 1      Tablespoon finely chopped onions 1      teaspoon finely chopped garlic      Lard or vegetable oil for deep frying INSTRUCTIONS Combine the flour, baking powder and salt and sift them together into a deep bowl. Stir in the cornmeal, unsifted, then add the eggs, one at a time, and beat vigorously with a wooden spoon until the mixture is smooth. Pour in 3/4 cup of the buttermilk and stir until it is completely adsorbed. If the batter seems dense, add up to 1/4 cup more buttermilk by the spoonful until the batter holds its shape in a spoon. Beat in the finely chopped onions and garlic. Preheat the oven to its lowest setting. Line a large shallow baking dish with a double thickness of paper towels and place the baking dish in the middle of the oven. In a deep fryer or large heavy saucepan, melt enough lard to fill the pan to a depth of 2 to 3 inches or pour in vegetable oil to a depth of 2 to 3 inches. Heat the fat until it reaches a temperature of 375 degrees on a deep-frying thermometer. To shape each hush puppy, scoop up a rounded tablespoon of the batter and push it into the hot fat with another spoon. Deep-fry the hush puppies 4 or 5 at a time, turning them about frequently with a slotted spoon for about 3 minutes, or until they are golden brown. Transfer them to the lined baking dish to drain and keep them warm in the low oven while you deep-fry the rest. Serve the hush puppies hot, with butter. Traditionally hush puppies accompany fried fish. Makes 18 to 20 hush puppies.