The midland journal. (Rising Sun, Md.) 1885-1947, 1886-10-29

HIS Oh Tue WOTlu LHeFeOy.
Now in the face of all this author
itative denunciation, | rise, swing
my hat and shout, hurrah for pie
three times and then tiger! A.
for kind of pie l would say any
kind, only make 1T juicy, luscious
with faky crust, that goes all tc
pieces when you cut it.
Beginning with pumpkin. a home
ly pie. good made in the old fashion.
ed way, thinned with milk, and seas
oned with ginger better when cream
is added with eggs. and the seasoning
sprinkle of pumpkin. In short the
more eggs and cream, and the less
pumpkin, the better. Then made
thick according to the old rule, so
that when you bite it the surface will
just touch your nose even if that
organ is slightly receding Ali. me,
the thought recalls days long gone
by, of my mothers kitchen, golden
pumpkins swelling in the Frost.
brown fields, pans Of milk, and a
boys mouth watering with hunger
Berry-pie! The sweet whortle her,
ry is first; that is refused sometimes
because it discolors the lips; rarely.
for pride is weak before such temp
tation. Is first, because the pill.
grims first found the berries on the
rocky slopes of New England. and
with the black berry made their first
experiments in pies. These require
no aavoring or splicing To flavor
or spice is to spoil. They have a
wild flavor of their own, exquisite of
hillside and shady glen of health
and mountain.
Apple pie! The tart mellow globe
red blushing with condensed sun
shine. smothered down with sweet,
and favored with a suspicion OF Gin
namon, for cinnamon is the flavor of
all others which cords best with ap.
pie. That is pie which the gods on
high Olympus might have relished
with their nectar. II is the one pie
that demands bit Of cheese as a Fl
nal and complete relish.
REubarb pie is acceptable in the
early spring, the first taste of warm
days, and with lemon is an agreeable
tart. A pie to be good must be acid
with sugar to modify. A cream pie
or custard is the opposite, and pals
the taste, and we always crave
tart side by side with their opulent
and somewhat favorless sweetness.
Is there anything better than a
perfect peach pie; not made Of ''pie
peaches but of yellow, mellow
fruit that seems almost bursting
with the concentrated aroma of a
summer? You may compare such a
pie with nothing hut plum pie IN.
to which tart bloomy, purple plums
have gone with more sugar than pru-
dent housewives would allow, unless
they measured the sugar with closed
eyes. A genuine American pie is of
fruit and it is q misnomcr to call the
meat dishes baked with a fat crust
by that name.
Chicken pie, which was the grand
center dish of resistance of our an
cestors, however tempting, is no
sense pie, but it you call it a pie,
it is goodly member of the fair
company. So far as meat is con.
cerned Of bird or beast, it is never
put in more digestible and appetizing
form than baked in a crisp crust.
Even the remains of such pie dew
lied for next mornings breakfast has
qualities highly recommending.
And last though not least comes the
aristocrat of pies, the mince. A non
descript, the foundation whereof is sup.
posed to be chopped meat and apples,
but the reality a pot pouri Of raisins
currants, cltron, condiments aud spices
with flavors destroying each other, un.
til no mortal may know the ingredients
Such pie merits contumely, scott and
sneer of those who believe health next
to Righteousness. 1t is not pie; it is
a witch's pot into which the essence
Of indigestion and nightmare are stir,
red with nameless meats and conflicting
spices. OF apples and meats seasoned
with raisins or citron a pie can be
made unexceptionable except that it i.
too tempting.
There are pies and pies. The rail
road pie and the restaurant pie, with ;
crnst hla tho Sola nf a hOot and 6II;n,