Walter Van Tilburg Clark · 712 pages
Rating: (56 votes)
“Places, like people, have their beginnings and have also their endings.”
― Walter Van Tilburg Clark, quote from The City Of Trembling Leaves
“Nothing imaginative ever happens to five people at once, because each is up to only one-fifth of his personal intelligence and perception. A crowd is never equal to the intelligence of any one of its members.”
― Walter Van Tilburg Clark, quote from The City Of Trembling Leaves
“Just being is the main thing. Anything else is extra.”
― Walter Van Tilburg Clark, quote from The City Of Trembling Leaves
“It is possible to insult Americans?”
“They are automatically insulted and enraged,” said the young composer. “They form splenetic organizations by the hundreds, and write letters to periodicals and congressmen. They gather in mobs and pay no attention. They hang people without trial and shoot citizens down with machine guns out of passing cars. They will despise you because you do not eat the same things they eat for breakfast. They even apply indifference.”
― Walter Van Tilburg Clark, quote from The City Of Trembling Leaves
Walter Van Tilburg Clark
Born place: in East Orland, Maine, The United States
Born date August 3, 1909
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“Thomasplitzchen Buns Mom always said these could make your enemies your friends or your friends your enemies. I put on five pounds every St. Thomas Day because of them, so I’d say they’re my friendly enemies. Too good to eat just one. 2 cups all-purpose flour ½ teaspoon salt ½ cup butter ½ cup sugar or brown sugar 2 teaspoons baking powder ½ cup milk Filling 3 teaspoons melted butter 1 cup currants, raisins, cranberries, or whatever small, dried fruit you have on hand ¼ cup sugar Icing 3 tablespoons melted butter Few drops vanilla extract 2 cups powdered sugar Mix up all the ingredients for the buns. Get a rolling pin and press out the dough to one-eighth-inch thick on a floured board. Mix together the filling: butter, dried fruit, and sugar. Spread it on the dough. Roll it up like a fat sausage, and make one-inch slices. Put them pinwheel side up on a greased cookie sheet and bake off in a pre-heated 350°F oven until barely suntanned on top. For me, that’s about 12 minutes on a hot day and 15 on a cold one. To make the icing, mix together butter, vanilla extract, and powdered sugar. When the buns are out of the oven, give them a good sugar smothering and let cool.”
― Sarah McCoy, quote from The Baker's Daughter
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