The Grenada gazette. (Grenada, Miss.) 1885-18??, 1886-03-27

A.. NJ "y' PcIoiStce
the Roast doggedly. "He had beer
eating q mince pie made by his Owl
. wife. l tell you all mince pies ar,
alike. There isn't a bit of difference
between 'em-not a particle"
"You do us an injustice" explained
the fie with admirable control of if,
temper "a serious injustice. There il
really nothing in the world to compare
with a well-cooked, homemade mince
pie. Why poets have immortalized
mince pie. Did you never hear Of
The Ode to Grandmother's PieP' II
is sung wherever the English language
is spoken"
That's nothing" interrupted the
Roast, impertinently, "The roast beef
OF old England has been sung the world
over"
~ am saying nothing against the
emlnence OF roast beef" explained the
RE. Nothing was farther from my
Intention Why, there is a good deal of
beef in me. am only defending my
own order against your charges
"You never hear of mince pie being
served at fashionable dinners, do youp5
"No not now-that is, not as a rule.
but thai is not the fault of mince pie.
There are very few people who know
now to make a good mince pie. If the
art were more commonly known at the
present time you would hear of our be-
ing served everywhere. The art of pie
making has in a measure fallen into
decay. The grandmothers of the pres
ent generation of women knew how to
make u.s."
"Ihat may be So" responded the
Roast, somewhat Modified, for it takes
two to make n quarrel in the pantry, as
well as in the parlor. but you were
not made by a grandmother"
"No, you are right, but l was made
by a woman who inherited the art and
has it to a high degree of perfection"
81 don't believe that" replied the
Roast, "that can't be So"
"Oh, but it is"
"No, sir; you can't make me be-
lieve that" broke in the illogical
Roast, rudely. Il am a firm believer
in the old style Of cooking, although 1
have no faith in pies, still 1 believe a
pie baked by M of the cooks of the
past generation might be passably
good, but one baked by one of these
modern cooks can't be any thing but
execrable."
"Were you cooked by one of the
cooks?" asked the Pie.
II was" answered the Roast, proud.
ly, though to tell the truth it really
didn't know the very first thing about
The rudiments wen of cooking. II
was roasted by his mother and sent
here. She cooked me herself, and
stood over mo until | was done to a
urn"
"That may be so, and | don't doubt
hat it is so since you say it," remarked
he Pie, with courtesy, "but l can't see
IS that makes you any better. One
'erson can cook a roast of beef as well
IS another, hut it requires genius to
nix a mince pie. There are so many
hings to look after, and the success or
allure of the pie depends on a hundred
nd one little things"
How much longer this argument
'ould have continued | do not know.
10Th disputants were idle and had
else to do but to talk. But
ley were interrupted by the advent of
lie dining-room maid, who took both
lshes out of the pantry and prepared (
lem for the coming dinner, which was l
rived n very short time afterwards. t
At the close of the meal the man of |
re house. between sips of his black
'ffee, observed to his wife: q
'Mother didn't come over today" E
"No, she said she didn't feel well, a
she sent something over for you to b
It that she knew you liked" C
81 know he replied. II knew it
once. 1t was that delightful mince d
e. l recognized the flavor at once. s.
,sed to have such pies when ! was a a
y, my dear. wish you would learn a
e art. You never made me q minee l
... h
"How did you like the roast?" in. ft
ired the.wife. IL
ut was not first rate, I am sorry to st
7. Now don't think l am finding bl
lit, my dear, for you really are an pl
cook, and when you have had NJ
IRE experience you will be as good as tn
: mother, but / have often COM al
lined about beef being too well done &C
the outside and not well enough tr
ne on the inside. Did you cook the bu
lst YOURSELF" tn
No. replied the wife, a faint smile pi
appearing in the IL of tn
pretty mouth, '.your mother did. /
led the pie ny
he only thing l regret in relation &c
his truthful incident is that there gu
sn't enough of the Pie left to observe an
lock of mingled pain and mortifica- ~
which appeared on the face of the yo
'st and distorted it so badly that all inl
servants who partook of it at the 4"
md table had dyspepsia for a week.
to be all the more repretted TIM