Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-31
By FREDERICK
J. HASKM

The lemon meringue, yes, we can make
attractive, but with the apple n can
do nothing--bah!"
The making Of French pastry has
become one of the most important
functions of hotel housekeeping, and
the pastry cooks have lately developed
all the symptoms of the true artistic
temperament. Their kitchens must be
spotless, with all the latest electrical
appliances and just the right degree
Of temperature. They must have the
best raw materials to work with-spe-
cial flours and sugar and enormous
quantities Of fresh eggs. Incidentally,
they must also have enormous salaries,
for they are by no means ordinary
cooks. They are also sculptors, paint
ers and designers, and occasionally in
ventors of ONE new and elaborate
pastry which earns a small fortune.
Pastry royalties are worth working
for. One pastry inventor, who is the
son of an Iowa confectioner, draws
more than $4,000 a week for his
simple invention, the Eskimo pie. He
was wise enough to have his idea pro-
tected by patents. and as a result he
is now on the road to becoming q
multi-millionaire.
Lemon Pie vs.. Red Wine
AS an illustration of the pulling
power of pastry, the above French
chef tells the story of a small Brook
Ign hotel which began to run down hill
at a fast rate after closing its once
famous bar. Then the manager secured
a chef who could make marvellous
lemon meringue pie.
He Immediately installed the pie
permanently on the business mans
luncheon table d'hote, and thereby WOE
back the majority of the customers he
had lost. The pie is now more than
holding its own against a fair grade
of red wine which is being frequently
served in a nearby competitive restau-
rant.
Another case in point is that of a
side, which is always crowded with
boarders in spite of it's many disad-
v%antages.
It's the fruit rolypolies and pies
sighed one feminine boarder recently,
in explaining her persistent amiability
in the face of various vicissitudes.
They've got an actual hold on me.
I don't believe I could give them up.
The soup is watery; the meat is tough
and greasy; the butter is butterine,
and the coffee is impossible. but the
desserts are simply perfection. How
ever unappetizing the rest of the meal
may be. you always leave the table
with a good impression.
"One day when my mail was care
1essly swept out with the trash, when
my box of flowers was given by mis-
take to the catty interior decorator
the floor below, and the supply of
hot water seemed to have disappeared
forever. / grew desperate and decided
to 10Y | wrote a note explaining
my intention to the landlady and left
it on the table in the front hall. Then
/ went in to dinner. There was the
usual badly-cooked food until the end
when suddenly appeared a dazzling
white confection trimmed with red
cherries-pineapple pie covered with
red banana and whipped cream. It
was eating it my moving resolution
Hurrying from the dining
room. / sped to the front hall and
snatched back my note, which to my
great relief was still lying Oh the
This confession may explain why so
many Broadway restaurants are now
all p%retence of supplying
edible staple foods, and are concentrat-
ing all their skill upon their desserts.
1t also may explain why so many canny
business men are investing their cap
ital in new pastry palaces when to the
casual observer it would seem that
there were always quite enough. New
York is nov so we'll supplied with these
that it should be called, in the opinion
If n serious-minded citizen "The
Village"