Old Time Cooking

Happy Independence Day to my American readers!! How are you spending your celebration day, parades, cookout, festivals? Me? Well, my husband works on weekends and holidays, so my day will likely be spent at my mother's, where we, along with my brother, will enjoy a traditional 4th of July lunch.

Yesterday, my husband and I went to Corydon, Indiana, Indiana's First State Capital, for the first day of their annual Indiana Territorial Festival. The festivities didn't actually start until 7 pm and we were there at 4:30, but that was okay. We actually went so my husband could visit some of his friends that are re-enactors that were participating in an encampment on the town square next to the First State Capital building. My husband is also a re-enactor, but for the 1700's and Indiana's settlement was during the 1800's.

The encampment was a snapshot of how people lived in Indiana at that time. The thing that I like most about encampments is everything they do is period correct, right down to the food they eat. At least it's as close to it as they can come. I know because I usually help my husband get his food ready for his treks and I know that sometimes "near-enough" is good enough. For instance, the night before he leaves on his encampment, we sometimes baked a couple Cornish Hens. The next day, he wraps them in brown paper and then heats them up over a fire during the re-enactment. If any visitors ask him what he is cooking and they usually do, he can call it just about whatever small animal is native to the area.

My recipe today is an old time recipe for Bread Pudding. Back in the early days, it would have been cooked in a Dutch Oven (see photo above) in a fireplace at home. This isn't something that frontiersmen would have cooked on their treks, but instead as treat to prepare at home. My recipe is for the home oven. Enjoy and Happy 4th of July. Have safe holiday.

Old Time Bread Pudding

4 slices buttered toast
1/2 C. raisins
2 eggs, beaten slightly
1/2 C. sugar
1/8 t. salt
2 C. milk, warm
1 t. vanilla
1/4 t. cinnamon
4 T. sugar

Preheat over to 350° f. Cut toast into quarters and place in a greased one quart baking dish. Sprinkle raisins on top. Mix together the eggs, 1/2 cup sugar, salt, milk, and vanilla. Pour over the toast and raisins. Let stand for about 10 minutes. Combine the cinnamon and the remaining sugar and sprinkle on top of the pudding. Bake for 30 minutes.