The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1909-05-15
AN ENTHUSIAST FOR PIE.
He Would Have 1t at Every Meal, as
Well as . Slab Between Times.
New York SUM

New York SUM
Pie for breakfast" is the one unfaIi-
ag ueproach that is hurled at New
England when the lowest OF outsiders
wishes TO chuck 0dium Take the word
o. a man who has tried it-there ar
worse things for brea kfast than pie.
II am free 10 admit" said he. that
I never but once really experienced pie
for breakfast. BY that / mean per
petusl pie-pie for breakfast. not pie
at a railroad station eating house
breakfast. but pie on the breakfast ia
bic just the same as butter or 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 bic little cottage m a
four OF fve-hOuse settlement for some
months. 'Twasn't really a farmhouse.
though il had little patch of ground.
II was the home OF an old woman and
her gTOWn-up daughter An older son,
who supported the family. worked IN a
factory In town some miles away
coming home for Sunday
The old woman who took me in
literally not figuTatively. was the cook,
and she was some pie cook. not with
varied repertoire. so to speak, but eA-
cellent and prolific with what she did
II was winter then and the pies for the
most part were mince and apple, but
there were any number of those. How
she produced so many ! can't tell, fol
I'm sure ! ate a pie day and she and
her daughter ate some. while the soL
could get away with two or three from
Saturday and Monday
You see. she knew what piece 81
pie was. A piece was a quarter, and
two pieces for dinner or even fo'
breakfast were no disgrace
Il never sat down at the table IN
that house. breakfast or any othei
meal. but that there was at least one
oftener two. pies on the table. not al
ways whole pies. but enough, and with
a large reserve TO draw on. Further
more. most of the week days I spent
way back there I was at work so Far
from the house that / carried dinner
pail, and did ! ever fail TO find a piece
of pie IN it? I did not
pie for breakfa st is not the only
form Of rural food that has been I'M
justly abused. I've known folks sneei
at 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 a p g and kept il
down cellar. where il was cold enougf
to keep anything.
TO this day | am amazed at the
versatility of that pig. It's an old joke
about the Chicago stock yards usins
everything but the squeak, but ! still
believe that in some of the dishes ! had
the head cheese or the souse, maybe
that squeak was concealed. But
learned that winter that sweet ptG
pork'-sWeet as opposed to SALTS
good TO eat in many variations.
In fact. of all the real country
things 7 had that winter none wa:
wasted 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
Z oysters. from which later a stew wal
ma