Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1883-07-03

'zpA~-ea
By a Small Bog.

noun, as it stands In the place of noun,
not very objective, most always neuter,
unless too old, and agrees with any per-
son who is not sick.
They are generally round one way
and very fiat the other. When they are
cut they assume triangular shape, I'M
til they are eaten, and then we don't
know what shape they have. They are
about the only three-cornered articles
of food that we have-except beech
nuts.
A three-cornered piece of pie is about
as convenient thing to eat as one ever
closed teeth on, and licked ones lips
afterward. That is sharp end fore
most. The only trouble is you don't
know when to bite it off; for the mouth
naturally widens as the edge goes in.
The composition of pies is dough and
something else-what that something
else is or should be has never been def
nitely settled.
You can make them out of most any
thing that grows in the garden, except
thistles and burdocks. A boy told me
that his auntie made a thistle pie, but
the boy said a lie one day before, and I
cannot trust him since.
"Punkin" pies had great run. Prob
ably at one time they were the most pop
ular pie afoat. It is said-and we can't
doubt the veracity of the statement
that Robinson Crusoe made the first
punkin pies. Don't know what he made
them Of, but will write and ask him. 1t
is taken for granted that Friday made
them out Of cocoanuts and eel-grass, as
that was quite a favorite dish with his
forefathers; but they have given it up
since they took to eating missionaries.
I have seen punkin pies made out of
apples that I liked very much. I re-
member one I saw once; it was not a
very large pie, but it was got up in great
style. It was made on a white plate
with blue edge. The under crust was
made of dough, and was very thin; the
inwards were just lovely. They were
made of what they call mincemeat and
little sugar sprinkled over it. The
top or upper crust was made out of
dough rope-yarn, laid across like the
Stats of bed. Oh, it looked lovely.
Around the edge was hoop of dough
laid partly over the edge Of the plate,
and about an inch on the fragmentary
meat. It was ornamented around the
outer part of the hoop with an impress
sion made by pressing it all over with a
set of false teeth before it was baked.
1t was great appetizer, you better be-
ieve! They sacrificed it at tea-shine.
and it sold readily at cents TRAN
gle, cash on delivery.
There are a great many people who
like pies, but seldom eat them, unless
It's because they can't get them. I don't
think the common apple pie is very
hard to make; for made one once out
of cranberries, and all who tasted it
said it was very nice. I tasted the most
of it myself. [ know one boy who was
, very fond of pies, in fact, rather than
do without them he would hook them
from his mother in-law, if he had one
but he hadn't, Any way he was awful
. fond Of them; he was very apt to take
a bite out of one if it was in his way
One day there was pie made on pur-
pose for him, and put in his way, and
! he,put it out of his own way and every
! body else's. [ never liked cayenne pep
! per since; it's too warm.
Tarts are pies children, and I'm fond
-. of children, that is, tart children. l car
! eat tarts with my eyes shut, and never
wink half an eye full. It is said that
mince pies made out of rhubarb vii
give you the nightmare, but if anybody
Will provide the minces, 7 viii willingly
risk the mares.
Once [ read Of a pie that had two
dozen dark-colored birds in it, and afte1
it was baked and opened the birds wer,
not dead hardly a little bit, for they be
gan to sing melodiously. TWAS set be
fore the King. History does not sa,
whether lie ate the pie or not, after tn,
birds few away into the next yard; bu
I suppose lie did, if he was hungry.
W. ! ava eaten it,
IR GOOD HIND.
| An Arkansas editor, in retiring from
the editorial control of newspaper
said: cit is with feeling Of sadness
that we retire from the active control O
| this paper, but we leave our journa
with a gentleman who is ADLER than w