Grandma's Apron

I don't Think our kids know what an apron Is.
The Principal use of Grandma's apron was to protect
The dress underneath,because she only had a Few; it was easier to wash aprons than dresses And they used less material, but along with
That, it served as a potholder for removing Hot pans from the oven.
It was Wonderful for drying children's tears, and on
Occasion was even used for cleaning out dirty Ear.
From the
Chicken coop, the apron was used for carrying Eggs, fussy chicks, and sometimes half-hatched
Eggs to be finished in the warming
Oven.
When Company came, those aprons were ideal hiding Places for shy kids.
And when The weather was cold, grandma wrapped it around
Her arms.
Those big Old aprons wiped many a perspiring brow, bent Over the hot wood stove.
Chips and Kindling wood were brought into the kitchen in
That apron.
From the Garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out The hulls.
In the Fall, the apron was used to bring in apples that
Had fallen from the trees.
When
Unexpected company drove up the road, it was Surprising how much furniture that old apron Could dust in a matter of seconds.
When Dinner was ready, Grandma walked out onto the Porch, waved her apron, and the men knew it was Time to come in from the fields to
Dinner.
It will be A long time before someone invents something That will replace that 'old-time apron' that
Served so many purposes.

Thursday, November 11, 2010

Banana Cream Pie


Ingredients

  • 1 pie crust, prebaked.
Pudding:
  • 1 C. sugar
  • 1/2 C. flour or 1/4 C. cornstarch
  • 1/4 t. salt
  • 3 C. whole milk
  • 4 eggs (yolks)
  • 3 T. butter
  • 1 1/2 t. vanilla
  • 3-4 ripe bananas
Meringue:
  • 4 eggs (whites)
  • 1 t. vanilla
  • 1/2 t. cream or tartar
  • 1/2 C. sugar
Pudding:
  1. Combine the sugar, flour/cornstarch, and salt in a large sauce pan. Slowly add in the milk.
  2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
  3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
  4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
  5. Place pan back on heat and cook 2 more minutes. Remove from heat.
  6. Stir in butter and vanilla until the butter is completely melted.
  7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
  8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
  9. Pour the pudding on top of the bananas until it almost fills up the pie crust.
Meringue:
  1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
  2. Beat the egg whites on medium until soft peaks form.
  3. Turn the mixer on high and slowly add in the sugar.
  4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
  5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.
Bake at 350° F. for 12-15 minutes--just long enough to toast the meringue. Let cool and eat chilled.

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