Crispy fried chicken, field peas simmered with savory pork, crusty cornbread hot from the skillet, three-layer caramel cake, homemade peach ice cream-old-time dishes like these have made Southern cooking a cherished tradition. Southern cousins, Courtney Taylor and Bonnie Carter Travis, both experienced cooks and writers, now bring that traditon to you.
To prepare the pudding: In a double boiler over simmering water, mix sugar, flour and salt. Beat egg yolks and combine with milk. Add yolks and milk to sugar mixture, stirring constantly to blend well. Cook uncovered, stirring frequently, for 10 to 15 minutes until mixture thickens. Remove from heat and stir in vanilla.
In a Pyrex loaf pan, make a layer of the cooked custard, then a layer of bananas, then a layer of vanilla wafers. Continue for 3 layers of each or more if ingredients permit.
To prepare the meringue: Preheat the oven to 350 degrees.
In a mixing bowl, beat egg whites until frothy with an electric mixer, and then add the cream of tartar. Beat again until the whites stand in soft peaks that fall over when the beater is removed. Then beat in the sugar one tablespoon at a time. After all sugar is used, beat in the vanilla.
Spread meringue over the pudding, covering the entire surface and the edges of the pan. Bake for about 15 minutes or until meringue is slightly browned. Refrigerate until ready to serve.
