The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons 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 ears. 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 folks 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. (found on the internet years ago)
I have always worn a full apron for making dinner, baking and yes gathering a few vegetables which is why I like them with pockets. Above is the one I'm wearing right now but will bring out my favourite autumn one soon.
Last week at our local farmers market I bought a bag of Paula Red apples to make a pie and a quart of damson plums from the same vendor. I experimented by adding a dozen or so of the plums, pitted and cut and half and the sweetness they added to the apples was delicious. I hope to recreate the pie (maybe a few more plums) for the potluck lunch after church this Sunday.
A friend shared a recipe video on FB that looked pretty interesting - a cake made with two ingredients. I mixed the angel food cake and lemon pie filling by hand and smoothed it into a parchment-lined 9x13 pan. It baked for 35 minutes at 350° but once cool, mine didn't release from the parchment very well. A sprinkle of icing sugar before serving and although tasty the cake was heavy. Has anyone else tried this recipe?
It didn't hit home with hubby and I but our 21 year old grandson who came for dinner was quite eager to take the leftovers back to his place and "maybe add some ice-cream Grandma."
Linking with Mosaic Monday.