Marietta daily leader. (Marietta, Ohio) 1895-1906, 1898-11-22
How To Make Pumpkin Pies.

Tennessee on the other. In Harve and
Marseilles one can see the neat little
printed phrase, "Pie Americaine," and
on the carte du jour of the Mena Ho-
tel, just under the shadow of the
Sphinx, the homely entry, "Pie de
Pompion a la New York"
While demand for the delicacy
reaches a maximum on Thanksgiving
and Christmas, it is constant the year
through, and since canning and cold
storage enabled the lover of the gold
en- vegetable to crafty his desires at
all seasons, it has been found in every
fashionable hotel and restaurant of
New York on the daily bill of fare.
Thursday morning, for example, skill
full cooks, under the direction of en-
inenIt chefs, will be making pumpkin
pies which will bring JOY to thousands
before midnight
At the Fifth Avenue hotel the cul-
mary lord is Charles Prestinari. Here
is his own formula for the pumpkin
pies for which that house is noted
One quart of pumpkin, eggs, 1 gill
molasses, ounces Outter teaspoon
fuls Of ginger, l teaspoonful of Gina
mon, " teaspoon1ul of nutmeg, " tea
spoonful of salt.
This makes a rich, full-flavored,
heavy bodied pie. With piece of
good English or American cheese it is
good meal by itself.
Down town, under the chimes of
Trinity, is the Care Savarin. The des-
TIMES of the kitchen are managed by
delightful Frenchman, Edward Laper-
ruque. With all the nobleness of
high minded chef, he gives in explicit
terms his method of making pumpkin
pies:
"Cut two pounds of a good pumpkin
in slices; suppress the seeds and peel;
put into a sauce pan with some water
over a brisk fire; drain and press the
pulp through seive. Mix with s
eggs, little ginger, little cinnamon, 2
ounces of melted butter and 1 quart
Of milk. Stir we'll. Have a pie plate
lined the same as for other pies; fill
with your preparation and bake in
oven about 40 minutes"
If the directions are followed the re-
suit is pie as light and beautiful as
custard with a warm tropical flavor
and boquet-
Philippe G. Goetz is the distinguished
chef at Sherry's. His pies are natural
ly chefs d'oeuvres, and among them
the pumpkin holds the front rank. In
his own handwriting he tells the
world the secret of his success:
Cook some nice pumpkins and
drain them on a seive. When all the
water is gone, press them through a
fine seive, which will leave you fine
pulp. Take " pound sugar, yolks of
eggs, 4 whole ones, a little nutmeg and
mace, 2 tablespoonfuls of molasses,
quart of cream, and III pint of the
pulp. Mix all together and fill the pies.
This will make two good sized pies"
This comes quite close to the old
fashioned recipes, and will produce a
smooth velvet cream of rare delicacy
and refreshing power
Simplest of all is the recipe of "Os-
car" the inimitable major domo of
the Waldorf-Astoria He tried many
formulas, but found that the one
which gave the deepest satisfaction
was one in which the delicate flavor of
the vegetable was not completely
buried beneath the spices. His ad-
vice is:
boil and strain the pumpkins, al
lowing for pints tablespoonfuls of
-four, eggs, pound Of sugar table
spoonful Of ground ginger, 1 table
spoonful of salt and quarts of milk
Mix all we'll together while the pump
kin is hot. Butter pie dish, line it
with thin layer of short paste, put
the mixture into it and bake in mod
crate oven for little less than one
hour. Serve the pie while hot"
This makes pie almost as light as
charlotte russo, and so palaitable as to
make the eater follow the example of
oliver Twist and ask for more 1t is
the sumum bonum of piedom.
The first in point of lime is an heir
loom of the Adams family and dates
from the early part of the eighteenth
century. 1t is eloquent to one who
can read between the lines, and tells
of generous, well-fed race, one
which was bound to produce jurists,
scholars, orators and Presidents. From
the pies made pursuant to its proyis-
ions sprang John Adams and John
Quincy adams, two of the noble names
in American annals. Here is the re-
cipe:
One cup pumpkin boiled down quite
thick, u cup muscovado, / egg, l
piece of butter as big as an egg, cup
OF cream and milk, little salt, lit
tie cinnamon, Glove, nutmeg, allspice
and ginger. hake in 0uick nyen On