New-York tribune., 1907-10-09
PUMPKIN PIE SEASON.
Rec~rs scith Autumn-Popularity Of
Different Sorts of Pastry.

How soon will the pumpkin pie season open?"
asked the man eating his luncheon early In Octo-
Der at the hand me down restaurant
'Punkin pie. YOU mean" said the manager
No: mean pumpkin pie" the reply, with
accent on the pump" The manager did not at
tempt to defend his pronunciation, which Is the
popular and is gradually supplanting the cor
rect from the tendency to slur over the second
for M after dropping the p ..,- -o-o, tor
Well went on the manager. the season 9 LOT
punkin pies ia almost here. You see, we use onlF
tho fresh fruit and not the canned dried punkn
great deal of the so-called punin pies are made
OF a sGgas @ & We Gus use the 1es pnnnT n ite9 1f our pies
ss nat nat is sat The most P9PmaF sed s9r ot PIE WIN
The arl-the-year standby is apple, In fact, we
sell two or three times as many apple PIES as We
they are made from the fresh fruit all TIE year
f i HeEer yer use C9mTG { IiIs W aPe nie While
only few persons are fond OF zach zach OF Of the the ya
when the fruit is in season. we find Other sorts 3
have temporary popularity Just as nunkn mas
berry pie is much eaten while the fruit is in the
spring The Pineaprie follows. athough that is
made all the year round as the ctnneq Cru ITuIl ia s
lasts only little while as it is not wanted wSa nies
Gus % OF fe1soi rb reas So is nohar for
time, and in fact is called for more or less al the
from the fresh fruit. Lemon pie and lemon me
@ nss PIE % are n m9Te m d or S @ csrd d and Cocoa
nut custard pies. which agree with nearly an per
The taste for pie seems to prevail in all parts
as II is called. You know the English do not have
what we call pies by that name at an Ihey 4en he
pies and chicken pies, hut they seldom have even
popular in this country outside of the pastry
pies. The English call the latter tarts, usually,
and they little things mainly crust The regu-
& lar AMERICAN s pie made and in deGP & dsn w1t iFip II
has any covering at all. is not known outside Of
Il remember" said the other man. how my
mother used to make the weekly batch Of pies
t az fo me and an t 'T Lard vi I,rtu II Voud
the bottom of the pie tin, bought from the Yankee
countryside, and cut off the edge. Then she filled
in the fruit or custard, the lemon filling or the
stewed pumpkin. If the pie was of apple or
Of cpstard Or pumpkin it formed its own top.
part part Of the pastry,; Then the row Of pies and
he brick Mh f9T had bee9 ppr u5 6eaeG
by brisk fire of dry wood and the Goals and
which the roof arched, In this cavern the things
TO be baked remained for two three hours. the
with sheet tin until the dough had assumed the
proper CONSISTENCY and golden brown covered the
When there was piecrust left insufficient for an
entire pie mother used to make what she called
turnoyer-a little pie with the piece Of crust en-
wrapping its filing and turned over from the bot
tom This was baked on broken earthen pie dish
or piece Of a plate. and when il was done and II
dainty of the @ week De T09 rember m the sory
Of the woman who said she had three kinds OF
apple? Well. we used to have apple and mince
pies Of all three Of these sorts, according as It
well said d mist isteneT Tg RF gou SS know the story of
,, the 9id won woman any who marked her pies so that she
She put 7 on each. When asked what it meant
and on the other aint mt mnce ~ She must "fgT have
Speaking of country ways" said another. can
any OF you match this? It was in a little town in
Vermont at the village hosiery, where spent the
landlords daughter served as waitress She brought
that beH not R@ Well ne enough OIL 5He d6ar P5 Who m saw
table sent them hack 70 The Isitcben 20 20 eef % orn
that were better done. In n moment the girl re-
turned and slapped the plate with its nale burden
dundest they be- Every word of the sentence save
the the is wrong grammaticallv''
, Speaking Of ample pies reminds me-" reioined
the first speaker of the man who was telling how
many us Uses Cona ne mace 9f the fruit of the apple
pie tarts. apple dumplirgs, sweet cider. hard cider
listener told hin he had faied to mention tbe fen most
important product Of the apple tree. especially
ache NV Was the iy repIy ne remarked stomach
We 1h the apPle, nay be the best fruit a tree"
Or Or pies and pastry l think there is nothing like
fore and after T6anksgivng This is frIit ' Of
the melon or squash family and It's ma me seems 10
Pompion, which is itself another Of pepon from the
he connected with Kq the i sansr Which 5 is m believed
ihinR 10 cook The Indians OF this country are
corn before the whites came here s TG @ as fs indian
known in Europe before the sixteenth century and
may nave been taken there from Asia. The com
mon pumpkin. which is grown so plentifullv in
corn1elds in this latitude is vine which grows IN
tne length OF twenty twenty-five feet often and
produces great gourdlike fruit obIong. with fat
aeHed ends ana weighing from ten forty or even
H1tV pounds apiece There Is q feshv laver an
inch or two in thickness. under the rough rind
ana Ills Is the edible portion. Within Is a snace
containing less solid substance and the seeds often
scores IN number. which about an inch long
ana half as Vrde, being 1at ovals with tba Nosf
e1s encsased In a hard shell. They are eaten by
mice etc The name pumpkin seed Is ap-
piled TO the common sunfsh found in srndly
streams. asO called colloqually tho tobacco bo,,
ne name is also applied to certain forms Of boate
from their shape ~ " "o"'S'
The man with a memory said The name of the
PUMPKIN Is connected in my mind with the Old
nursery rhyme: ~ W"
Peter. Peter pumpkin eater
had wife and couldn't hA-
He put her I'm pumpkin shell
And there he kept her very we'll
. The pumpkin shell. ] suppose is what e lie,
Lr me sort spongY part. with the seeds is takep
rom the interior OF the ripened pumpkin Rows Tsn