I’m getting a kick out of reading the recipes in my old cook books. I admit it’s a bit of a challenge to find ones that I want to make and know we will enjoy eating. The book I used today is The Lily Wallace New American Cook Book. Lily Haxworth Wallace is listed as Editor-in-Chief and the copyright is 1945. This book was given to me in the late 80’s by a neighbor whose name was Vivian. She was a beautiful and classy older woman who recognized my love for cooking. She liked for me to stop by for chit-chat and a glass of wine on occasion. Her eyesight was wavering and she knew it wouldn’t be long before she couldn’t read her beloved cook books at all. I was honored then and remain so today to be the owner of two of her favorite cookbooks. Let me tell you 67 years ago cook books were quite different from today. The Lily Wallace cook book does have color photos on the inside cover which I’ll share below. The inside has a few black and white photos and several color ones as well. I find that the recipes most appealing to me are breads and sweets. I was determined not to use either one of those categories and decided on Corn Pudding.
The first step is to “stew”the corn. You’ll see the recipe for stewed corn on the page opposite the pudding. It was a simpler time and the bulk of the recipes found in this book are simple in preparation. Most pages have 3 or more recipes per page as the ingredients and instructions are minimal.
The pudding baked up nicely. The stewed corn delivers a slight crunch which pairs well with the creamy sweetness of the custard. It got a BIG thumbs up from my man Dan. I imagine it would be well received at a church supper, pot luck or a backyard BBQ.