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Excerpt from New York World’s Fair Cook Book: The American Kitchen
Corn, and its influence on the cookery which developed on this conti nent, appears like a leitmotiv in American culinary lore. The Indians, from those living in New England and the others down the east coast to Florida, and some of their cousins in the Southwest and the North west, used corn as one of the staples Of their diet. Modified by Pilgrim, Swedish, Dutch, French, Spanish and Negro variations, the Indian mush and hoecakes gradually appeared, and variously, in early American kitchens. They have remained in our dietary, some modified anew with the years to meet with the demands Of our present-day more sophisti cated palates.
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