Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If all you want to do is link to the article in the Wall Street Journal about the guy who eats bugs, do it. Anyway, my point is that posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then plug your name and link into Linky Tools.
Food on Fridays with Ann
Years ago, my mom collected old cookbooks that she could reference when writing a weekly food column for a small town paper.Mom no longer writes that column and, like all of us, has access to online recipe collections like Epicurious, allrecipes.com and Cooks.com. As a result, she no longer needs a cookbook collection, so a few years ago, she gave me a lot of those vintage resources. One of them in particular was so charming, I would flip through it just for fun: Prairie Farmer – WLS Centennial Cook Book (Family-Tested), published in 1941.The editor included photos of WLS celebrity contributors, like Grace Wilson, “the girl with a million friends,” who offered her recipe for Liver Dumplings.I love that picture. Was she as sweet as she looks?One time I flipped to a “recipe,” if you can call it that, for Arthur C. Page‘s Apple Pie (he admits in the text that it’s actually Mrs. Arthur C. Page’s apple pie).It’s more like a set of instructions, but you know, I made it one time and it turned out so good, it became my standard method for making apple pie.In case you’re as curious as I was, here is a photo of the talented Mrs. Arthur C. Page, maker of apple pies and fruit cakes:I haven’t tried Grace’s Liver Dumplings or Mrs. Page’s Fruit Cake, but I highly recommend the apple pie.
Apple Pie (Arthur C. Page)
Line a good big deep pie-tin with rich pie crust. Fill with sliced tart apples. Greenings, McIntosh or Winesaps are good, but don’t let it stop you if you haven’t got them. Pour over them 1/2 cup white sugar, 1/2 cup brown sugar. Sprinkle with 1 teaspoon powdered cinnamon, and dot with 2 tablespoons butter. Cover with top crust, bake for 10 minutes in hot oven, then in slow oven for 45 minutes, until apples are tender. You might as well make two while you’re about it.Confidentially: I never made a pie in my life, but I know what I like. Borrowed the recipe from my wife, who grew up on a fruit farm in Arkansas. She can make a pie with her eyes shut and both hands tied behind her. –A. C. P.