Sweet Corn Bread

Ah, sweetcorn. A controversial choice to some regular readers but a very popular one in my house, as those very readers know. This recipe is from Lousene Rousseau Brunner’s New Casserole Treasury (1970, The Cookery Book Club for Harper and Row). A book in which a great deal of care and attention has been paid to the layout of recipes  – a lovely, calm sans-serif font and  recipes arranged so that the pages need never be turned during cooking. Thanks, Ms R-B, you bring order to a troubled universe and your use of booze is epic. (Seriously, one of these days I will make Parisian Chicken and then you will see – but this will necessitate a serious trip to the offy. Until then, you’re stuck reading about ‘Things I have made with things I have found in my fridge’.)

Different Scalloped Potatoes

I made these to accompany this chicken dish, being a thrifty sort of person and wishing to make best use of the fact that the oven was on. (This dish is from the New Casserole Treasury was written by Lousene Rousseau Brunner and published in 1970 by the Cookery Book Club by arrangement with Harper & Row.)

Bacon and Sweetcorn Pudding

New Casserole Treasury was written by Lousene Rousseau Brunner and published in 1970 by the Cookery Book Club by arrangement with Harper & Row. I bought it for £1.50 in a church charity shop in Dalston last May and have decided to try and make something which actually sounds as though it was conceived in another era, rather than my usual cop-out.

The first owners of my copy were a newly-wed couple in 1971, apparent by the dedication at the front of the book and the author has left space throughout the book for note-taking, some of which has been put to good use. At the end of the ‘Meat’ section:  11/10.71. Tried pork chops in cider. (NO.)