The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1888-02-25
ORIGIN OF PtE
How the Breeder OF Dyspepsia IL
Manufactured-Som OF the Num-
erous Varfetfes.

Nv" thc DEcCNCE Va DgSpCPSAo -
Manufactured-som OF the Num-
erous Varieties.
The evolution OF the pie. says The
Philadelphia Record. is matter that
possesses much interest both to the
iiligent consumer of pastry and the
student OF gastronomic art For at
least three hundred years the pie has
been steadily progressing upward and
onward TO its present state of perfec-
lion, and dur hg all these years 1t
has ruled supreme at the delight
Of reckless children and the
terror of timid dyspeptics. From
the highly seasoned venison of
old England to the modern pie &C
strangely and wondrously made is a
most interesting transition, and one
which has doubtless proven blessing
10 mankind. Years of study and care
full experiment have brought forth a
combination of crust, meats, and fruits
truly wonderful to behold and marvel
Gus to eat.
The pie is thought to be OF English
descent, and upon this side Of the ocean
The yankees have generally been con-
coded to be connoiseurs in this special
line OF pastry. The down-east farmer
lad, with true intuition, early learns to
choose the thin, hard pumpkin pie from
the large assortment upon the shelves
of his mothers pantry. and, slipping it
under his jacket. steal away to feast
upon it at leisure. Then, when Thanks
giving rolls around, the Yankee house
wife stores away countless pies of
mince, savory and delectable. This is
what tradition attributes to New Eng
land; but the supremacy in point of
quantity is passing steadily westward,
and away out in Chicago advancing
civilization and culture have raised the
per capita consumption of pies to a
point beyond that claimed by any other
city. Right here in Philadelphia, too,
the people are not slow to appreciate
The attractions of the pie as a delica-
cy. and the daily consumption of these
pieces of pastry is really gu to stagger-
ing to one not initiated into the mys-
teries of their manufacture.
The interior of big pie factory, four
or five of which are to be found in this
city, reveals tho secret of the manufac-
ture of these circular pieces of pastry,
and the processes with which every
housewife is familiar are reproduced
upon magniied scale. Instead of the
pans and dishes of the household kitch-
en- there are huge tubs and kettles,
mighty engines for kneading dough,
and ovens large enough, but much too
hot for comfortable habitations for
small families. Pies are still made by
hand. as they were in days of vorc. and
as they probably will be constructed in
the distant future. In the big kitchen
of one of these bakeries there are sew
eral huge kettles of copper mounted
upon brick ovens, and half dozen
muscular cooks, stir the seething mass
es within. Everything, from the utin-
sis 10 the floor itself, is clean and neat,
and the cooked matter is also pure, and
free from anything partaking of the
somblance of d 1T. Ranged round the
room upon low tables are scores OF
wooden tubs holding eight or ten gal
Ions each and filled with cooked mate
rial ready to 60 into pies. Downstairs
the tubs 90 the oven doors, where the
dough is waiting to be moulded, and
then the work of p.e-making begins in
earnest On both sides of long table
the bakers stand with dough and filling
within easy reach. A lump of dough
is sized. flattened out TO the proper
thickness, placed in tin plate, in goes
filing on goes the roof of the pie. and
with dash OF the hand the edge is
trimmed and away goes the pie to the
mouth of the oven quicker than the
story can be told. Everything is done
with amazing quickness, and in an ex-
ceedingly short time there is load
ready for the oven. 1t takes about 1SC
large pes. 240 of the medium size, OF
$50 small ones 10 fill an oven of the
ordinary size, and the length of time
required for cooking varies according
to the kind of pie.
The catalogue of pies made is quite
extensive, and there are several brands
not found elsewhere. An authority on
pies and Their manufacture gave some
points in this line the other dar which
are not generally known to the nniniti-
ated. Said he: Here are the princi-
pal kinds of pies that are made in the
city: Apple, lemon, mince, raisin.
plum. grape, gooseberry. huckleberry,
strawberry, pineapple. peach. pumpkin.
cheesecake. sweetpotato, and custard
of various kinds. Apple and lemon are
the best selling pies. and they arc in
demand all the year round, while
many of the others are only made in
the fruit or berry season. Cheesecake
and sweet potato are exclusively Phila-
delphia notions. and they are not found
in other cities. No dried fruits are
used in this city in making pies, but
when the fruits are out of season
canned goods are used, and the quaint.
ty brought here for that purpose i.
enormous. Last week we received two
carloads of canned apples from New
York. amounting to about $4,000 cans
The growth of the p Q trade in this G 'ty
has been remarkable and now Phila
delphia ranks as one of the biggest pie
eating cities in the country. Taking
into consideration only the families II
each city, there are many more pie
made and eaten here than in New
York, in proportion to the size of thu
city. Now we are not only making
pies for city trade, but are also sending
them out of the city. During the sum
mer we ship thousands of them to At
lantic City and even to Cape May
Last summer was at Cape MAY, ant