17-year-old Helena Muffly wrote exactly 100 years ago today:
Thursday, September 12, 1912: Wish some good kind soul would tell me what to write.
Her middle-aged granddaughter’s comments 100 years later:
Grandma, you should have written about the everyday things that you did. . . The things that seemed too boring and mundane to put into the diary. For example, you could have told us what you had for supper.
It’s the peak of the apple season—Did you have apples for supper? Maybe old-fashioned apple dumplings. . . .
Pastry for 9 inch two-crust pie
9 tart baking apples, peeled and quartered
2 cups brown sugar (packed)
1 cup water
Preheat oven to 425 degrees. Prepare pastry as directed except roll 1/3 of dough into large rectangle; cut into 3 smaller rectangles. Put 4 apples quarters (1 apple) in each rectangle. Sprinkle with cinnamon. Moisten corners of each square with water; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners (as if wrapping a package); bring corners up over apple and press together. Repeat with remaining dough and apples. Place dumplings in ungreased 12 X 8 X 3 inch or similarly sized baking dish.
In a saucepan heat brown sugar and water to boiling; carefully pour around and over dumplings. Bake 40 minutes or until crust is golden and apples are tender. Serve warm or cool. If desired, serve with milk.
Yield: 9 servings