Thoughts from an epicure: Food memories live on

Our food memories from when we were young are interesting. I don’t remember any food I didn’t like except the Junket my grandmother made for me.

Since I didn’t like it, I ate it fast to get rid of it. She always had more because it seemed to her that I liked it so much. I loved her, and so never told her it was something I really disliked.

In the 1930s and early 40s, I was happy to have something to eat in the off seasons. In the summer and fall, when we could harvest our own vegetables, fruit and berries, we had plenty to eat.

I recall our family not always having desserts. However, there were a couple of things my mother made that I still remember. Since I missed them when I was on my own, I learned how to make them.

I got the recipes long before she passed away. One was “vanilla cornstarch pudding”. I checked in the supermarket. There are “instant” mixes for this. But because I have a habit of reading the ingredients in a food before I buy, I leave them on the shelf. I have no idea what some of the ingredients are, especially the chemicals.

My mother’s recipe has six ingredients, all of which are in most kitchens. Below is the recipe for the pudding I grew up enjoying.

Lew's Easy Vanilla Pudding

1/3 cup sugar

¼ cup cornstarch

1/8 teaspoon salt (I omit this)

2¾ cups milk

2 Tablespoons butter

1 teaspoon vanilla extract

In a small saucepan, mix sugar, corn starch, and salt (if used). Slowly stir in milk. Over medium-low heat, slowly bring to a boil while stirring constantly. Boil for one minute. Remove from heat and mix in butter and vanilla. Chill. Makes about 2½ cups of pudding.

Enjoy and stay safe!

If you have any suggestions or questions for this column, contact me directly at guthrielarason@verizon.net.

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