Kurt Vonnegut's Recipes for Polka-Dot Brownies, Linzer Torte & Haitian Banana Soup

Author Kurt Vonnegut incorporated several recipes into his 1982 novel Deadeye Dick, inspired by James Beard’s American Cookery, Marcella Hazan’s The Classic Italian Cook Book, and Bea Sandler’s The African Cookbook.

I have a favourite cornbread recipe but I might try this one:

MARY HOOBLER’S CORN BREAD

Mix together in a bowl half a cup of flour, one and a half cups of yellow corn-meal, a teaspoon of salt, a teaspoon of sugar, and three teaspoons of baking powder.

Add three beaten eggs, a cup of milk, a half cup of cream, and a half cup of melted butter.

Pour it into a well-buttered pan and bake it at four hundred degrees for fifteen minutes.

Cut it into squares while it is still hot. Bring the squares to the table while they are still hot, and folded in a napkin.

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