Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-03-04

Very little agreement as to the treat
ment of corn pone and potlikker ap-
pears, as the controversy RACES through
out the country. A debate which
was launched by Gov.-Senator Huey
Long of Louisiana has run its course,
but comments indicate that the con-
vincing word has not been spoken.
Should the corn pone be crumbled or
dunked? The response to the question
involves many incidental issues.
Before this thing is over" says the
Birmingham News, "the South, along
with the rest of the country, may find
potliquor, or more particularly the
latter. The impression seems to be
gaining that corn pone-which, when
properly made, Is all that it was ever
cracked up to be-has far nobler uses
than being either 'dunked or crumbled
in potliquor." On the other hand, the
Meridian Star proclainS, "As for us, we
take it either way-'dunk' or 'crumble'
or both. ANY way-the blessing in
itself is enough"
The opinion of Irwin Cobb, Kentucky
sage" is quoted by the Cincinnati Times
Star to the effect that the corn pone
should be buttered while hot and bites
of it taken between sips of potlikker /"
That paper adds: I'VE side with Cobb
1t is well enough to dunk hard rolls
or bread and butter in coffee, but when
two things are equally good, they should
be kept apart"
Having conducted its own question
naire, the Admission Star reports, verify
we have yet to meet one who processes
q preference for dunking." The Star
confesses IAN utter lack of any desire
to eat or drink, potlikker in any form
or manner" although admitting, with
out hesitation, a leaning toward the
crumblers." 1t believes as to corn pone
that Ito attempt to dunk 1t would be
not only folly, but also to miss most
of the enjoyment of the delectable Ito
those who like it, Southern dish" The
Star voices an indirect interest in the
matter with the query, Wont some one
join us in a crusade for a rule of table
etiquette that will permit us to crumble
on any and every occasion when soup is
SerVed?"
"The finer sympathies of Virginia are
yet unStirred," declares the Richmond
News Leader, land rightly. What is it
to us of Virginia whether one Clips his
corn pone in his potlikker or crumbles
it? No doubt there is an etiquette of
gnawing hambones, for those who are
accustomed to the practice, just as GER
tain circles prefer putting the sugar
directly into the saucer, instead of first
dissolving it in the coffee cup and then
pouring out the whole solution. But
corn pone and potlikker! Take the
seasoning of romantic association out of
potlikker and you have a watery, in
sipid fluid, better fit for f1y-traps than
a dinner table. And dunk (whoever
heard a Virginian say 'dunk'?) or
crun1ble, any pone gelatinous enough to
survive dipping should have been
thrown to the dogs III the first place"
Protest against anything which may
be spoken disparagingly of corn pone"
is made by the Lynchburg News, with
the assertion: Corn pone isn't a food
to feed to any but human beings capa-
BILE OF approaching the best, when prop
erly accompanied, Of all the breads.
Your hoecake on a cold morning with
plenty of butter, or with gravy, will do
when buckwheat cakes and chicken
hash are not available. Your batter
bread Is good for breakfast, lunch or
dinner. Your hot rolls with steak and
gravy and your biscuits with fried
chicken are food for the gods. But
none OF them SurpaSS corn pone with q
dish Of cabbage or turnip green's cooked
with hog jowl." The News sees "two
fatal misconceptions" in the contro-
versy-"one as to what corn pone is,
and the other that potlikker Is At to
eat or drink or sop"
Ninety per cent Of these fearful
eyed, quavering- voiced champions who
wisely discuss "dunkin' and seek to
ideali1e potlikker are rank impostors,"
AYERS the Albany (Ga.) Herald, which
doubts that half of them ever
ate potlikker, and contends that "a
pot it has been boiled In is the saddest
looking thing that ever@came through
fire."
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