ALONG THE MISSISSIPPI: BANANA PUDDING -- THE GRANDMOTHER OF COMFORT FOOD

As a college freshman in 1969 in Nashville, Tenn., money was a prime concern. Hard as it is to imagine today, jobs for teens were few. For that reason I considered myself to among the extremely luck when I went to work for Castner Knotts as a floor model and general what-ever-else.

I worked on Tuesday nights and Saturdays. Tuesday afternoons I took the city bus to work, but it was decided that taking a bus back to the dorm at night would not be wise. I chose the Yellow Taxi Service because their telephone number was written on the front of the office phone book.

When I went out the door of Castern Knotts that night, I was relieved to see that the taxi was already there. To my delight this fellow was really nice and his grandson was also a student at David Lipscomb. Mr. Jack did not run the meter, instead he charged me a flat rate of $2 for the ride.

Mr. Jack owned the taxi service, where he finished his shift at about the same time that I got off work. For the remainder of the school year Mr. Jack was sitting right in front of Castner Knotts' door when I got off work. Not only did I get to continue the $2 flat rate, but fairly often Mr. Jack brought me banana pudding, homemade by Mrs. Jack.

That was a great job. Right next to writing cookbooks and newspaper columns.

Mrs. Jack's Banana Pudding

1 3/4 cups sugar

1/2 cup self-rising flour

2 whole eggs

3 eggs, separated

3 cups whole milk (do not use low-fat or skim)

3 tablespoons butter

2 teaspoons pure vanilla extract

6 ripe bananas

12-ounce box vanilla wafers

1. Combine in a medium saucepan sugar and flour, mix well. Add two whole eggs, one at a time, beating well. Blend in well the three egg yolks, saving the whites for the meringue.

2. Slowly stir in the milk. Cook slowly over low heat, stirring continuously, until mixture is pudding consistency. Remove from heat and stir in butter and vanilla extract.

3. Butter light two-quart baking dish. Place one-third of pudding in bottom of dish. Slice bananas 1/4-inch, place one-third over pudding. Cover bananas with a single layer of vanilla wafers. Repeat the layering order for second layer. cover second layer of vanilla wafers with last one-third of pudding.

4. Spread with meringue.

Yield: 10-12 servings.

Never-fail Meringue

3 eggs whites

1/2 teaspoon cream of tartar

2 tablespoons marshmallow cream

6 tablespoons powdered sugar

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees (325 degrees, if oven cooks hot.)

1. Whip egg whites until frothy. Add cream of tartar. Whip until stiff. Beat in marshmallow cream and powdered sugar, two tablespoons at a time. Beat in vanilla extract.

2. Spread meringue over pudding. Bake 10 minutes, or until lightly browned.

I will be presenting the 1 p.m. cooking demonstration at the Heartland Women's Show on Oct. 23 at the Show Me Center. Come on out and join me for a cup of White Lightin' Punch and a piece of Mother's Cadillac Cake.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.