Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1907-12-05
THE PUMPKIN PIE SEASON.
Rccuss with Autumn-Popularity of Different
Sorts Of Pastry.

"How soon will the pumpkin pie sea-
son open?" asked the man eating his
luneheon early in October at the
Sha1d-n a-down" restaurant, relates
the New York Tribune.
"Punkin pie, you mean.' said the
manager
NO; mean pumpkin pie was the
reply, with accent cn the pump. The
manager did rot attempt TO defend his
pronunciation, which is the popular
one, and is gradually supplanting the
correct che from the tendency to siur
over the second "p'' aad the natural
coarse Of substituting n" for IN
after dropping The. 'p."
Well" vent on the manager. the
season fOr punkin pies is almost here.
You see, we use only the fresh fruit,
and not the canned or dried punkin,
which can be got at all times OF year.
While q great deal of ne so-eailed
punhin pies are made OF squash, we
nse the vca! pumpkins fer our prizes and
ind that cur customers are well
suited
What is the mcst popular so-t OF
pie with persons who eat lunches.
was asked.
The all-the-year standby is apple
In fact, We sell two or three times rs
many apple pies as we do Of all other
sorts together. One reason is that
they ace made from the fresh fruit al
the year around. We never use canned
or evaDorated apples for pies Ant
then everybody likes apple pie, while
only few persons are fond Of each O
the other kinds. OF course, at certain
times OF the year, when the fruit IS il
season, we find other sors have ten,
porary popularity, just as punkin hat
in the fall and nlince Ill the winter
Inc Strawberry pie is much eater
while the fruit is in the market, a
rht9arD is for while in tie earl.
spring. The pineapple follows, al
though that is made all the year round
as Tie canned fruit is just as good a
the fresh fer pies. Cherry pie lasa
only little while, as it is not wante'
WAen olit OF se2sol. HUckleberTy an
blackberry pies last little longer. Tn
Ie2ch is popular for a time, and j
faet, is called for more or less all tn
YEAR, as it is made from canned peach
es as well as from the fresh frui1
Lemon pie and lemon melingue pie ar
more or less favorites I'll the year, bu
next TO apple in demand are eustar
and cocoanut custard pies, whic
agree with nearly all PEI sols and ar
IN pretty steady demand as they ca
be made at all times
The taste for pie seeEs to prsva
IN all parts Of this city, 50 / suppose
Is IN the pie belt, as it is called. Yo
Know the English do not have VIA
We call pies by that name at all The
nave meat pies, such as lamb pies, mu
Ton pies, beef pies and chicken pie
Dut seldom have even oyster pies {
pattI3s, which are about all that a,
popular in this country outside Of II
pastry pies. The English call the latte
taFts, usually, and have them made ,
ctff2hts or gcoseberries, and they a.
Ht1le things, mainly crust. The re;
olar American pie, made in a dec
us, with thin, faky crust underneat
and Ike covering, if it has any cor
t.H5 1t ali, is net known outside
the Great american Pie 8eit."
remember" said the other ma
now my mother used to make Il
weekly batch of pies down in Yanke
Iasd when / was a boy She won
Iol out the crust-which was made
ms Whitest wheat -four and 'shortene
WIN lard until it would Just melt
So7f mouth when baked put it On tt
D'lJom Of the pie tin, bought fro
'Le Yankee tin pedler, who made re-
l-2r trips through the countryside, ar
GIL c21 the edge Then she filed in II
+u-L or custard, the leuion filing
tAa steWed pumpkin, If the pie W;
q apple Or other fruit, there was a te
crust, but if it was Of custard or pum
E-n It formed its own top, which wht
Drowned was the most delicious pa