Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1888-04-24
PIE IN THE SOUTH.
New Engiand's Pet IL Very Highly Es
teamed In New Orleans,


There are a great many different kinds
of ME. from the currant and pumpkin
variety of a colder climate to that juicy
southern CONNECTION, sometimes cooked In
an earthen plate and then again embroid-
cred with leather trappings, called the
potatoe pone. Not feeling competent to
grasp the complex subject fully, or give
an intelligent synopsis of the question
unaided the reporter visited some OF the
most prominent merchants and merchant
resses of New Orleans, gathering few
interesting facts in regard to the trade.
The first corored pastryman called on
was tall, powerful man, whose unusual
development of muscle showed the effect
. of his labor in this line. He makes n
tour of the town twice every day, save
Sunday, when the law confines his sales
TO a few local and strictly private Gus
toners
Pies vary with the season, all except
dried apples, known to the craft as the
cold reliable" "You see," the vender
continued, II have all kinds--peach, pc,
tatoe, cocoanut, cherry, apple and cram
berry. | believe am the only merchant
in this city able to show a cranberry pie
in June, and Pm proud of it. They amt
cas-. things to keep neither, but person
nNlst study and understand their nature
Now, | know you can't air-bound Gran
berries-'taint possible. just as fast as
you get em stewed down and stopped VI.
Just that soon they blow the very heads
off the jars. They make such strong vim
egar you can't hold them down. humor
things like that. bile mine down, leave
the jars open, give 'em plenty of room,
and they never seem to care about
making fuss. say now what / said
ut first-they is a kind of fruit you can't
r-bound, and il amt any use to try.
~ fnd," he went on, that most In
general it's clerks and newsboys eats the
biggest number of pies, straight along
durin' the week Bosses eats 'em, too
but they have so much stayin' up at night
to do and treatin' customers that it kinder
spies their taste for sweets. I make ev
cry last one of them you see in my basket
fresh every morning. and make 'em my
self. / won't have any woman fussin'
round my work They amt got the
strength or the discretion to make pies
accordin' to my notion. l slap up the
pastry light and easy, and have my 'gredi-
ents ready to have fill in. Some lattice,
others the tops left clean Off, and the rest
have all over covers.
"'Bout payin', l amt fooled easy.
can tell most every time; when a man
picks over my pies, smellin' and sniflin',
askin if I'm shore they's clean and if
make certain the fruit wasn't spilled
know his change is scarce. l cut the pie
mighty slow, givin him plenty of time to
get the nickel before | lay the pie down. p"
The next party interviewed was an an
cient bright colored mulutto woman,
wearing purple dress and sun bonnet,
the picture OF cleanliness. She sat on Il
stool beside her stand, the wares protect
ed by tent of mosquito netting. All the
day long her stick moves ceaselessly, its
many streamers fluttering to the terror of
every sort of insect. The marchande was
sociable and communicative Said she
was a Creole woman, and had cooked in
a rich family before the war. After free
time came she drlfted into restaurant
life, but had rough experience. Gave
that up and tried private catering again,
but things were so different from old
times she couldn't endure it, and set up
her little stana, which had been land
mark for ten years past, ''Now, mon
sieur, it pay poor" she answered her in,
terrogator. Some days, yes; some days
and an expressive shrug told the dull
ness and depression in business that occa-
sionally reigns over the tiny pie bazaar
New Orleans Times Democrat.