Evening star., 1902-02-15
The Investigator Visits
the Holmes Bakery.
PURE INGREDIENTS ARE USED,

ed the idea, and it's to the fact that
she has made Our bakery more
cleanly if possible than the culinary
department OF the most perfect home
in Washington that we owe the in
creasing popularity of the pies. Peo-
pie want to know that pies are made,
not only by one who knows how, but
made in the cleanest of conditions,
out OF the purest of materials, and by
people who not only observe c1ean1i-
ness III the cooking, but are cleanly
in themselves. No one is allowed to
work in our bakery who does not
observe scrupulousness that is just
as exacting as Our policy in selecting
the ingredients that go into the pies. ;;
What the Pies are Made of
Where do you get your butter?"
| asked.
"Of the best creameries butter
pure beyond question"
Your lard?"
I'VE have the very best leaf lard
there is"
'The milk?'
"The milk comes from Montgom-
cry county, from the farm Of w. r.
Getzendanner. at Barnsville, one of
the most perfect dairy farms about
Washington. The forty COWS on this
farm supply us with the milk for our
pies, and that which we serve to the
customers of our store"
The Eggs, Sugar, Lemons,
Etc.
Sugar"
THE Mccain Sugar Refining
Company of Philadelphia furnishes
it. The molasses comes from Balti-
more; the flour we buy by the car
load and store it with the Union Sc
curity and Trust Company We
have seventeen hundred barrels there
now-the best -four we can buy in
the west. We have on storage with
this company two thousand dollars
worth of lard. The cider for our
mince pies is Duffy's Pure Cider
from New York-a cider that will al
ways stand the test. 1t may not be
generally known that most cider con-
tains salicylic acid to preserve it, but
this cider of Duffy's is pure cider,
nothing but pure cider" And he
gave me glass Of it to drink, and I
drank it with great relish.
Then he showed me the lemons
used in lemon pie-large, ripe, Juicy
lemons, the highest quality. And he
said: I'VE do not use anything in
making our lemon pie except pure
lemons; we never use extracts nor
acids, and this is the way we prepare
the custard," lifting the cover of a
porcelain double boiler, in which was
a delicious yellow compound with a
square OF creamery butter melting in
the center of it.
The Different Kinds of Pies
"How many kinds Of pies do you
make?"
"Over twenty different kinds"
"What is the most popular pie::'
In the winter, mince pie; in the
summer, lemon pie Last Saturday
we baked four hundred large nlince
pies. Into our pies we put the most
expensive Of materials; our nlince
pies contain the very best cider, Cal
ifornia brandy and sherry" and he
paused to tell of prominent gov
ernment official who sent down Sat
urday for two Of these pies, and who
seems to thrive through long term
in Office, eating Holmes pies, more
or less, every day.
Apple Pie Popular the Year
Round.
Pumpkin pie comes next to
mince pie in winter popularity, but
apple pies are popular the year
round, and in the fall we lay in hun
dreds Of barrels of the best apples,
keeping them in the refrigerators in
the market, in order to have fresh
apples and good apples with which
to make apple pie all through the
winter and into the summer.
In the spring of the year the rhu-
barb pie takes the center of the stage,