"Traditional Country Cooking"

[donna]

"Traditional Country Cooking" by Lyn Rutherford brings the simple rustic cooking of rural Europe and America to today's modern kitchens. Featured in this book is the sort of food that embodies the values of home and family . The recipes range from classic farmhouse fare such as Scotch Broth, Bean Stew with Herbs Dumplings, and Steak and Mushroom Pudding to less known dishes like Cassoulet, Seafood Lasagne, and Pear Frangipane Tart. In this cookbook, one can rediscover the rich and varied delights of the best of old-fashioned cooking and making the most of good down-home food.

One of my favorites from this cookbook is "Autumn Pudding".

2 apples
1 firm pear
2 tablespoons lemon juice
1/4 lb purple plums, pitted and quartered
1/4 lb greengage plums, halved and pitted
1/2 cup sugar
1 cup sweet wine
1 cinnamon stick, halved
3 pieces of preserved ginger in syrup, drained and diced
10 large slices of white bread, crusts removed
cream for serving

Peel, core and chop the apples and pear. Put the chopped fruit in a bowl and add the lemon juice. Mix well to prevent the fruit from discoloring.

Put all the fruit in a saucepan with the sugar, wine, cinnamon stick, and ginger. Bring to a boil, stirring frequently, then lower the heat and simmer 15 minutes.

Use 8 slices of bread to line the bottom and sides of a 7 cup pudding basin. Spoon a few tablespoons of the fruit juices over the bread to moisten it and hold it in place. Then spoon in the fruit and the rest of the juices.

Use the remaining bread to cover the fruit. Cover the basin with wax paper and a weighted plate. Chill at least 4 hours or overnight.

Unmold the pudding onto a serving plate. Serve with cream, plain or softly whipped.

This is a luxurious dessert to serve Thanksgiving Day. Your family will be so amazed.

"Traditional Country Cooking" by Lyn Rutherford,, The Creative Cook, 1992, page 61.