The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1909-05-15
AN ENTHUSIAST FOR PIE.
He Would Have IT at Every Meal, as
Well as Slab Between Times.

tNeW York sum-
PIE for breakfast is the one unfaIl-
ing ueproaeh that is hurled At New
England when the lowest of outsiders
wishes to chuck odlum. Take the WORD
Of a man who has tried it-there ar
worse things for bres kfsst than pie.
II am free 20 admit" said he. that
I never but once really experienced pie
for breakfast. BY that / mean per-
petusl pie-pie for breakfast. not pie
az a railroad station eating house
breakfast but pie on the breakfast ia
bic just the same as butter OF sugar OF
bread.
THAT was some years ago. ] spent
a winter on q job pretty far back in
northern New England and ! boarded
at a comfOrta BILE little cottage m a
four OF five-hOuse settlement for some
months 'TWasn't really a farmhouse
though il had a little patch of ground.
IL was the home OF an old woman and
her grown-up daughter. An older son.
who supported the family. worked IN a
factory in q town some miles away.
coming home for Sunday.
The old woman who took me in
literally not fguratively. was the cook,
and she was some pie cook. not with a
varied repertoire. SO to speak. hut ca
cellent and prolific with what she did
II was winter then and the pies for the
most part were m.nce and apple but
there were any number of those How
she produced so many ! can't tell, Tor
I'm sure ] ate q pie day and she AND
her daughter ate some while the soE
could get away with two or three nom
Saturday and Monday
You see. she knew what piece 81
pie was A piece was a quarter. ana
two pieces for dinner or even To-
breakfast were no disgrace
Il never sat down at the table ln
that house. breakfast or any Other
meal. but that there was at least one
oTtener two. pies on the table. not al
ways whole pies, but enough. and with
a large reserve 10 draw on Further
more. most Of the week days I spent
way back there I was at work SO Tar
from the house that ] carried dinner
pail. and did ! ever fail 10 find piece
of pie I'm it, I did not.
Pie for breakfast is not the only
form Of rural food that has been I'M
justly abused. I've known folks sneei
al steak that was first pounded tender
and then fried, but I know lots worse
things than a round steak hammered
a while and then fried in butter rea
country buster. Of course, and served
piping hot At this little house. Of
course. they didn't do their Owl
Strengthening. as many of the farmers
did. but they bought outright quar-
( ter Of beef and half p g and kept j
down cellar. where IL was cold enough
I to keep anything.
ITO this day 1 am amazed at the
+ versatility of that pig. It's an old joke
about the Chicago stock yards usine
everything but the squeak, but / still
{ believe that in some Of the dishes / hac
the head cheese or the souse, maybe
that squeak was concealed. But
learned that winter that sweet pis
/ pork'-sweet as opposed to SALTS
good 10 eat in many variations.
I'm fact. Of all the real country
things 7 had that winter none wa:
wa sted on me. The one thing ] dread
ed was the weekly treat that the sol
OF the house brought home for Satur
day night-oysters. canned or barreleC
& oysters, from which later a stew wal
! made.