Home Plate: Savoring English ancestry
Born at Coldwater Hospital, then raised in Bronson, Anne Osborn Good first came to Sturgis for work to pay for college expenses.
“I worked for three summers in Department 9 of Kirsch Company – second shift,” Good said. “I graduated (in April 1970) from Western Michigan University with a permanent teaching certificate, which was the last time they issued them.”
Marrying her husband, Ned, in June 1970, the young couple both found work at local schools and made St. John’s Episcopal of Sturgis their home church.
As a young wife, Good was thrilled that her mother helped her develop home cooking skills, but had some trouble adjusting them to cooking for only two.
“Coming from a family of six, mom never taught me how to cook in small batches” she said. “Her ‘guided’ cooking lesson were for feeding six people, not two!”
With husband and wife both finding work at Burr Oak Community Schools, Good taught there for 21 years before coming to teach high school (in August 1991) at Sturgis High School.
As a busy working woman, Good confessed that while she doesn’t have many favorites, she is known for certain dishes.
“I do make a great harvest potatoes dish courtesy of Dodie Mieras,” she said. “I enjoy making a ton of Chex Mix for Christmas gifts for family and friends, which ends up being about 25 batches!”
Retiring in June 2003, and beginning a 17-year career as a guest teacher (mostly at Sturgis High School), Good decided to put some of her free time to good use by combining her love of cooking with her desire to give back to her community.
“I have enjoyed my cooking career at St. John’s Episcopal Church’s Free Friday Friendship Lunch Program, which began on June 7, 2006. I have cooked the main dish since we began this ministry, and I have cooked usually once a month.”
Mourning the unfortunate passing of her long-time cooking partner, Sharon Baker, God is bringing Good some solace through the help of others, which now include long-time childhood friends, her husband, and some of her other dear, church family friends!
When pondering what recipe to share, Good had no trouble choosing.
“I have to share my mom’s Christmas (Suet) Pudding recipe because it has meant so much to our family,” she said. “My parents, Fabian and Ethel Osborn, met during World War II when Dad was stationed in England, so we got to learn bits of English culture, including a special holiday recipe, which was originally made with suet because it was the only fat available to the English at the time.”
Noting that they had to change the recipe’s name from suet to Christmas, and substitute Crisco for it because otherwise the grandchildren would turn up their noses, Good said the changes enable the recipe to continue to be a treasured holiday treat.
“I inherited the recipes (there are two, and my sister, Maureen, also has two), the special bowl, and the time-tested steamer pot, which I still use to this day, and hope to pass it on, along with all mom's recipes!”
Here is one centuries-old English recipe for you to enjoy.
Ethel Osborn’s English Christmas Pudding
1-ounce glazed cherries
2 ounces chopped apples
4 ounces raisins
6 ounces currants
6 ounces white raisins
4 ounces brown sugar
3 ounces self-rising flour
3 ounces soft bread crumbs
4 ounces chopped butter-flavored Crisco
dash salt
1/2 teaspoon mixed English (pumpkin pie) spice
1/8 teaspoon nutmeg
2 eggs
6 tablespoons milk
Juice and grated rind (zest) of 1 lemon
a little brandy, if wanted
Mix all together. Pour into a greased bowl leaving a 2-inch head space. Steam (heat batter in a steamer over 1 inch of hot, but not boiling, water) for six (6) hours, or until a toothpick inserted in center comes out clean. Serve with sauce.
SAUCE
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
To make sauce, in a medium saucepan over medium heat, combine milk, butter, sugar and cornstarch. Stir constantly until mixture thickens. Remove from heat and stir in vanilla extract.
This article originally appeared on Sturgis Journal: Features
