Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1904-01-07
BIG PIE FACT DRIES
METHODS BY WHICH THEY handle
TIER iMMEMsE. PRODUCT.

THEIR IMMENSE PRODUCT.
Ten 60 Fifteen Thousand pies Asutic
and Baked In 81 Ni&ht--rFne Crusts.
the FsfllniS and the Irs.agg: scs---.4 slsa-
lutte cieanfineas En tine Shops.
A visit 10 one OF the largest pie con
structing plants in d city would make
the average housewife who pridcs her
self in her baking green with envy.
The maker OF Old fashioned domestic
pies cannot easily conceive OF u system
by which barrel of apples and bar
rel of -four can. figmatively speaking,
start at one end Of Il long bench and
leave the other end a thousand or less
finished pies, but THIS system is in use
in all the large pie bakeries.
The baking force goes on duty at 10
| o'clock at night. During the day girls
have been pairing and slicing apples
and pumpkins, and the foreman has
{! been splicing and sweetening the cook
| ed fruit or mince. tie euStarls and
other prepared filing which have also
been cooked by steam in large stone
stew watts. When the bakers go on
| duty the filling is i'll place in front of
the great dough board in tubs holding
| half barrel each, and the stewed APP
| pies in full sized barrels. AT one end
| Of the bench is a great stack Of -four.
| near which stands a pail of water into
which a saucer of baking powder has
been dumped. The dough mixer at
| tacks this heap and makes in it deep
depression, into Which the water is
poured. The embankment of dour is
rapidly turned into the water and
stirred with the hands until thick,
pasty dough has been formed. This is
showed along until a tall heap is form
ed at the mixers right, and the knead-
er, a spry young fellow, working with
an instrument resembling Il plasterer's
trowel, cuts off large masses and rolls
! them until the mixing is completed
and chen chops diem into chGii<s of
suitable sizes Iot ioIln.lss Bottom crusts.
The men beyond roll the bottom crusts
and place them in the pans, which are
arranged in large wooden trays, heap
ed one upon another in stacks as tall
hauled to the filler by means of hook
| inserted in ring in the truck at the
| bottom.
The. pies, whether 10000 or 10000 a
night are baked, are all filed by one
man. With long handled cup similar
to that used in dipping milk from u
/ can he stands over Il tub of stewed
pumpkin, mince OF custard and fills
| pies SC rapidly that all Of one mans
time is required to bring the trays to
his side AM that of another to take
them away. He works like an autom-
atom, a filled pie resulting from every
drop and rise of his two hands. Nearly
a hundred pies minute look like an
impossibility, but he sends them to the
4 men who put on the top crusts and the
meringues at that rate for many min
utes at a stretch. He has. by actual
4 test. put hall a barrel of minee meat
!! into pies within ten minutes.
The filed pics go into the big wooden
/ trays 10 the men who cover tllen Will
4 crust iiiSl LIZ,
ON with a conical shaped canvas bag
/ open at the smaller end. out Of whicl
they squeeze the frosting on the fancy
1 pies. The fancy pies and the plai1
ones do not come together again unit
they meet in the delivery wagon abeu
i S o'clock in the morning.
4 The top crust pies SO to the draw
plate ovens and the pumpkins, Gus
/ tards. meringues and tarts 10 the oldel
z fashioned ovens, where they are han
a died with long, slender shoveis. Gu
II of the larger drawplate oyensis pulled
Il with a steel hook plate Of iron half al
inch thick or more already heated. Th'
thermometer in front of the oven show
! La temperature of $50 degrees. A
many pies as will lie on tits plate
/ about 100 at a time ara placed on !
and II. is pushed into the oven. TIL
bands OF a dummy clock at The side ar
So set tosindicate the moment at which til