Introducing Kootenai Kitchen's "Plucked Delights" | Arts & Culture
Let’s introduce a weekly feature inspired by an antiquing trip in Spokane along the “vintage district” on North Monroe. Sitting on top of a stack of books was a treasure just waiting to be picked up - Kootenai Kitchen - the cookbook you’ve been missing since its original and only circulation in 1981.
The Kootenai School located in Kootenai, Idaho compiled the cookbook in April of that year. It featured submissions from students, P.T.O and others. The future of the school was in question due to the safety of the old building that was built in 1909 or 1910. In 1987, the building was condemned and razed. For ten years, students were bused into Sandpoint to attend classes. In 1997, a new school was finally built.
Once a week we’ll pluck a delight from its pages. It may be the entertaining recipe of a lifetime or it may cause you to tilt your head with minor confusion. It’s a grab bag of entertainment. Let’s begin:
Bread Pudding by Irene Stevens (janitor)
- 2 cups of dry bread crumbs
- 4 cups of milk, scalded
- 2 eggs
- ½ cup of sugar
- ¼ tsp of salt
- ½ tsp of cinnamon
- 1 tsp of vanilla
- ½ cup of raisins
Soak bread crumbs in milk until soft. Beat eggs until light. Add sugar, cinnamon, vanilla and raisins. Mix well with bread mixture; pour into greased baking dish. Bake at 350 degrees for one hour or until a knife inserted comes out clean. Serve warm or cold with lemon sauce (pudding and pie filling).
Share: Did you make the recipe? How did it turn out?