Springfield daily republic. [volume] (Springfield, O. [Ohio]) 1887-1888, 1888-01-04
HOW PIES ARE MsOe.
The Amount nc,ourrd hy Pastry Losin;
New Norkcrs-sone startling Figures.


New Yorkcrs->"me startling Figures
A great revolution has gone on in the
manufacturc and comp0undIng Of pie.
No more the housewife carefully meas
ures ont "a cup ni mix, a spoonful of
saleratus, lump Of buttef. pinch OF salt,
three tahlnspoonfuis If sugar. four .liced
apples and a attle pure Lard. Today
, the dough is kueaded hy steam and the
ovens are vast and hot brcathed caverns.
In the great kitChtn of the modern pie
| factory are numbers of immense copper
kettles surmountIng brick ovens, and fat
male cooks stir the savOry masses within.
On little tables around the room are
/ dozens Of wooden tubs holding the Innings
for thousands of pies. Then the busy
| bakers take the dough. and before the
, oven door with dcft and rapid touches
press il into the shape of the embryo pie,
into a pan and a line of pies is on pass
| ing into the oven mouth with wonder
full CELEBRITY. The ordinary ovens used
will hold about $50 small pies and the
temperature required Is graduated with
remarkable skill.
New York, Of course, produces and eats
| more pies than any city in the world.
although its per capita consumption IS
| eClipsed by Chicago. Boston and Philadel-
phia. There are eight or ten large fac
tories dealing exclusively in pies. and be-
| tween 800 and 600 bakers also make
| them. The largest factory Ii ON Sullivan
| street, and its output of pie Is something
awful To contemplate, and when one
| thinks of the number IF churches and
| schools the money spent for PIE would
/ buld, il Is Il question if the people should
| not stop and ask. Whittier is this awful
! habit carry ing us:'' In year or two the
! pie habit may rank with the curse Of
| drink and evils of tobacco rs a never
| failing fountain from which debating So
Cietics and lNCeums can draw topics 10
argue on.
| One Of the foremcn in the factory on
! Sullivan street said:
In cur establishment we turn out
every kind Of pie 50 far discovered. but
! there are certain kinds that are staple.
! These are apple, min0e. lemon, grape,
raisin, plum. gooseberry. whortleberry,
| strawberry, peach. raspberry. pineapple.
pumpkin and custard. Apple, mincc,
| lemon, pumpkin and custard are the IA
/ vorites. All our material is the finest in
! the market, and we buy it in large guam
titles. always keeping oIr orders ahead"
How much material do YOU use
daily" asked the reporter.
I'm a single day we Use about 100
! dozen eggs. SO pounds of lard, II bar
/ rels of flour. 600 quarts Of milk, $500
quarts of fruit, and turn out about 1000
pies, or about %. 900 a week and $500
900 year. The output from the large
! concerns in the city will amount to 3J,-
/ 900 pies daily. and tine bakers will turn
! out about III. 600 more. or $1,000 a day,
| 5aJ, 900 a week and p. 800. 900 Der
year. an average of abort sixteen pies per
! capita These pes cut into quarters the
usual sizes outsIae of boarding houses
would make 1880, 900 pieces. At an
average of five cents-as some of the
cheap restaurants charge only three
cents. and TONER ones ten cents-this
would make New York 5 annual pie bill
! s.. 100 900, or more than We paw for