The Osceola times., 1876-12-09

the other kind. There is no farmers boy
who eats greasy lump of shoe leather
fried in pan and called bcefsteak, who
would not prefer a well boiled porter
house from the hand of good cook.
Here, then, dear madame, is a point of
department. Well cooked food Is not
only more toothsome, but it is more nu
tritious. Your grandmother would have
scorned fried steak Pork fried in its
own juice is another thing. Yet the
American beefsteak, the national dish for
breakfast, is generally fried. II is often
OF pale, messly complexion. It's dry
and hard surface is vainly irrigated with
lukewarm grease, in which Jumps of soft
butter hoat-pardon madame, the un-
savory details which imperious truth
possess. Is that proper food for human
beingg Yet the average American hu-
man being is subjected to it in the great
multitude OF honest homes. Can you do
nothing about itY
Then pies. Even that dismayed French
man could not deny that we have as
many pies as religions, and he would he
bold Frcnchman also if he asserted that
we are as fond of our religions as of our
pies. Fies, indeed, there must be- They
are IA ancient as thanksgiving, and the
pie on the table of that great day was as
constituent part of it as the minister in
pulpit. Nay, what is festival itself but
humble and pious offering of thanks
for the copious harvest of pie--in its
original material? Indeed, the mere
metaphysical inquirer might Justly ask,
as he surveys the autumn fields gorgeous
with massive pumpkins, what is it there
for except to make pie? 1t ia mama
fallen upon the earth. 1t is a celestial
hint of pie. There is time in the life
of the contemplative american when he
perceves in himself nascent doubts Of
pie. lie may even go so far as to protest
tina. heavy white dough, shortened"
with heaven and the lard pot know what,
is not wholesome food. But what said
the learned and elegant Rufus Choate,
when his mouth fairly watered at the
luxury of the forcastle and gulley Of a
half-starved coasting smack "On Mon.
day, gentleman, the wholesome and tooth
ful stuff; on Tuesday the nutritious and
delicious dundyiunk; and in the climax
HIS TtDl eye Dtntiu Ill Nleloh tic NVi
transiigured material Of pie, although he
called It by kindred name, when he ex-
claimed, "and on "Wednesday, gentleman,
with his own hand, with his own parter-
nal hand, the captain dealt out TO them
squash not the cold shrivsled vegetable
of our northern cline, but the gorgeous,
the luxuriant. the exuberant squash Of
the tropics.
Think, madame, that you deal with this
esculent- squash or pumpkin it is all the
same concedc that the German will sur
render his sauerkraut, the Scotchman his
oatmeal "paraith," the Irishman his po-
tato, the Italian his maccaroni, the
Frenehman bis frog, as soon as the Amer
ican his pie; ye. are you not morally
bound TO consider the nature of crust,
and can you, as friend of truth, assert
the white, soggy slab of duff" that un-
derles your pie is either wholesome or
toothsome? The question that comes
home to you is, can't you brownit? Can't
you make it dry and Grip without too
much reference to the lard potY When
it is apple with which you are concerned,
the responsibility is greater, for, 10 to
speak, your apple pie wears full suit /;
it has coat and trowsers, an upper and
a lower garment and, dear madame,
since "it is not always May" why should
the innocent fruit be always clad in white?
Brown it, madame, brown it!-Hdrpes.