Omaha daily bee., 1898-11-20
ana ask for more. 1t is the sumum bonum
OF pledom.

ana ask for more. 1t is the sumum bonum
OF pledom.
Pedigree of the pic.
J The pumpkin pie deserves its Immortality.
Nor should IL be forgotten that the original
pumpkin pie was an arlstocrat. Like other
pies, It contained butter and brown sugar or
molasses. But, unlike them, IL contained
eggs, nutmeg, cinnamon, cloves, allspice
and ginger. Steam has made the world very
small and cheap frelghts have enabled the
poorest to enjoy the fragrant spices OF the
far east. But 1t was not so 200 years ago.
A single nutmeg cost a shilling or a bushel
OF wheat and the cinnamon. ginger and
allspice used in zone baking cost even more.
A pumpkin pie at late as 1890 was more
Of a luxury than Is s.ewed terrapin or
canvasback duck today.
No Wand has a cleaner or purer lineage.
The bag pudding OF the seventeenth century
Is as obsolete as the dainties Of the
Pharaohs. The "goodly bears meate paste"
is as extinct as the dodo or the eohippus.
Even old fashioned home made bread has
been driven to the wall by the products OF
Partisan and Viennese bakeries, by Parker
House rolls and the uncanny creations Of
va iShi ciio INV othCi uASt tChOi huVi =
and deformers. But the pumpkin pie OF 1898,
whether made in the Waldorf-Astoria or the
little Dutch bakery around the corner, is
practically the same as that which tickled
tho palate OF Cotton Mather or Of Bishop
Berkeley.
Old-Time Formulas.
The first in point Of time is an heirloom
Of the Admas family and dates from the
pnr1y part Of tho aiphtppnfh century II Ia
eloquent to one who can read between the
lines and tells Of q generous and well-fed
race, one which was bound to produce
~jurists. scholars. orators and presidents.
From the pies made pursuant to its provi-
sions sprang J hn Adams and John Quincy
Adams. two of the noble names In American
annals. Here is the recipe:
1 cup pumpkin boiled dow quite thick.
" cup muscovado.
egg.
! piece Of butter big as an egg.
1 cup OF cream and milk.
A little salt.
A little cinnamon, Glove. nutmeg. allspice
and ginger.
Bake in a quick oven thirty minutes.
The Alden family has an ancient recipe.
for which extreme antiquity is claimed
by such members Of the family as belong
" II ma HoWeT SOClcly. DOLle 10 as IdT
as to declare that it was this formula
which enabled the fair Priscilla to charm
Miles Standlsh and John Alden. 1t runs as
follows:
l pint pumpkin.
l egg.
1 gill molasses.
u pound muscovado.
1 piece of butter big as an egg.
gill OF milk.
Salt.
A little cinnamon. nutmeg and ginger.
Bake forty minutes.
The Wilson's Of Hartford. Conn, can trace
their recipe back to 1910. 1t shows a slight
progress over the two more ancient ones,
but not enough to justify 1t
reads:
large cup OF boiled pumpkin.
1 tablespoonful -four stirred up in " cup
milk.
/ egg.
l piece Of butter large as a walnut.
" cup yellow sugar.
VI teaspoonful salt.
A little nutmeg. Glove, cinnamon and
ginger.
Bake forty.minutes.
1t will be seen that in 100 years no radical
change had occurred. Undoubtedly many
experiments had been tried and many varia-
tons tested. but all had been found wanting,
Out Of these attempts undoubtedly sprang
the squash pie and the sweet potato pie.
Both Of these are good dishes: they are
slightly, also filling; but to compare them
with pumpkin pie. golden. brown-barred,
aromatic and soul-satisfying ia simply
sacril'g &c.
In the present century the change has
haar Lass than l. A.. LAT TNova hca 10.
an improvement In the undercrust or lining.
Flour is better and more wholesome today
than ever before and the making OF pie crust
and pastry has been developed into both a
science and an art. Though the lining has
changed for the better. the filling is the same
glorious golden paste. delicately Drowned on
the surface. as 1t was In the days of George
Washington.
A New England Recipe.
Mrs. Alice Morse Earle. In her interesting
work on Customs and Fashions in Old New
England" gives the following recipe for
making pumpkin pie. taken from an old book
which. che says, was used by many genera
lions Of New England cooks:
"Take about halle a pound Of Pompion and
slice 1t, a handful Of Tyne, a little
Rosemary, Parsley and Sweet Majoram
slipped of the stalks. and chop them small.
then take Cinnamon, Nutmeg, Pepper and
six Gloves and beat them. take ten Eggs and
beat them. then mix them. and beat them
all together. and put in as much sugar as you
think, then fry them like a froiz, after II is
fryed let 1t stand till It be cold. then Nil
your Pye, take sliced Apples thinne rounde-
wages, and lay a row of the Froiz and layer
of Apples with Currans betwixt the layer
while your Pye Is fitted. and put In a good
deal Of sweet butter before you close It.
when the Pye 10 baked take six yelks OF
Eggs. some White Wine or vergis. and
make o Caudle Of this. but not too thlcke.
cut up the Lid and put II In. stir them wei
together whilst the Eggs and Pompions be
not perceived and 20 serve 1t up"