Next Sunday we'll be asking the question I ask every year. Does anyone really know what time it is? Daylight Savings Time is a fact of life, but does anyone really know where it came from and why? Last spring an hour was stolen from me. I could have done a lot with that hour because I feel an hour is an hour. Time I never seem to regain. So now I'm going to get that hour back Saturday night. What can I do with an hour when you're fast asleep? Maybe I should stay awake at 2 AM and do something with it.
I have found out in order to have D.S.T., you have to have a standard time. That was established by Sir Sanford Fleming, a Canadian civil engineer who built the railroad across Canada and realized the need for standard time zones in order to keep better track of railroad arrivals and departures. In 1883, he proposed the 24 hour system of keeping time, with all cities and towns within each time zone keeping the same time.
During the years of World War 1, Great Britain adopted D.S.T. as an economy measure. By changing the clocks so the sun was up later in the evenings, there were great fuel savings. Our country jumped on the band wagon in 1918, but Congress quickly repealed the law in 1919. However, from 1942 to 1945 the U.S. ran under daylight time year around to reduce the evening use of electricity. Many years later we now realize it is important that we save the amount of electricity we use. Studies show we trim the entire country's usage by about 1% each day with Daylight Savings Time.
From 1945 to 1966, there was no federal law about D.S.T., so states and localities were free to either observe D.S.T. or not to observe it. This caused much confusion, especially for the broadcasting and transportation industry. We now have a public law which makes Daylight Savings Time the same all over the nation. That is just about-Arizona (with the exception of the Navajo Nation) and Hawaii and the territories of Puerto Rico, Virgin Islands, Guam and American Samoa stay on standard time all year long. Why? because if you've spent any time in the sweltering summer sun in those regions you can understand why residents don't need another hour of sun.
I serve this dessert quite a bit during the fall season. A perfectly baked pie with no under-baked apples, burned crust or messy clean-up.
PAPER BAG APPLE PIE
6 cups Jonathan apples,
peeled and chopped
1/2 cup sugar
2 Tablespoons flour
1/2 nutmeg or apple pie
2 Tablespoons lemon
In large bowl, toss the apples with the sugar, flour, nutmeg and lemon juice. Churn into an unbaked pie shell and pat down in pan.
1/2 cup butter
1/2 cup brown sugar
1/2 cup flour
Combine the butter, flour and sugar. With 2 knives or a pastry blender, cut the butter into the flour, sugar mixture until the crumbs are the size of peas. Sprinkle the topping evenly over the apples and pat down all around the edges of the pie.
Slide your pie into a brown paper bag and onto a cookie sheet. Fold the long end of the bag under the pie, making sure no paper will touch the heating element in your oven. Bake at 425 degrees for about 50 minutes.
"Remember that it is spring forward, fall back."