17-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, August 24, 1912: We’ve been expecting company for the last several days, but it seems to be as if they aren’t coming. It seems to be the luck around here.
Her middle-aged granddaughter’s comments 100 years later:
Did they make food in anticipation of the company that didn’t show? Since apples are in season, maybe they made an apple dessert..
I tried two Apple Crisp recipes to see which was the best. First I made the recipe that was in an old Pennsylvania Grange Cookbook; then I made the recipe on the Betty Crocker website.
1 cup flour
1/2 cup sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/3 cup butter, melted
1 egg, slightly beaten
5 medium apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350 degrees. Stir together flour, sugar (1/2 cup), salt, and baking powder; add melted butter and egg. Stir together until crumbly.
Pare and slice apples, and place in an 8” X 8” baking dish. Cover with the flour mixture. Bake approximately 45 minutes or until the apples are soft.
Then I made the apple crisp recipe on the Betty Crocker website:
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
The verdict—Both recipes were good and I’d recommend either recipe.
The oatmeal made the Betty Crocker recipe was crunchier. And, the flavors were a little more subdued with the Old Pennsylvania recipe because white sugar (rather than brown sugar) and fewer spices were used.