The Eureka sentinel. [volume] (Eureka, Nev.) 1902-current, 1922-07-29

wave in scope anu
=. aemand for pastry been so great;
ever The supply so conspicuously In
--,aance. window displays of gilt
linz pastries, in a bewildering va
.,s,v Of colors, designs and n~ationali-
.,as tempt the passerby on every
s.nd. new pastry shops are ~springing
IN all oyer the city. and even the
aug stores now serve ice cream puffs
and chocolate cellars. a..
Consequently, many public spirited
.,,,zens who are already considerably
worried about the trend OF the race,
are in a ~panicof apprehension. What,
,hsv demand gloomiiy, can be ex-
,scted of a people which goes In for
sueb g~astronomic orgies? How can
va hope to develop a race Of super
nan IN macaroons and Boston cream
mia, Is 1t not time, they suggest.
that a new and powerful reform or
sanitation be formed to combat this
nastry-eating vice which is surely
destined to turn the good-natured
lint indomitable American people
,nto a dolorous tribe of dyspeptics?.
Pastry is apparently a popular sub
stitute for liquor. At any rate. 1t is
estimated that its consumption has
increased SO 1-3 per cent since the
massage of the eighteenth amend
ment.
Farmers are not the only sturdy
stock who eat pie for breakfast now
adays. New York business men per-
form that courageous feat also. as
any early riser can see by gazing into
a giant window Of one of those fam
ous restaurants, so nu IN 9 r o u 8
throughout Manhattan. that Irwin
Cobb has likened to a goldfish bowl.
Furthermore, the cold slab of break
fast pie is merely a drop In the New
Workers. daily bucket of pastry ra-
tons. From this mild beginning, he
goes bravely on to doughnuts, &C.
claire, spice cakes, napoleons and
other monumental pastries. The
young man In Stevenson's story of
the Suicide club, who had to eat SO
many cream tarts. has lost his pa
thetic charm for US. There are too
many pastry fiends In New York who
daily Guido his spectacular record
under no sinister compulsion at all.
ALL HAIL THE DOUGHNUT
Before the war, doughnuts were
comparatively scarce here. They
were sold largely by p~ushcart VEN
ders in the far downtown districts. or
by German bakeries up in the Bronx.
They were totally ignored by the best
hotel Then the Salvation
Army started feeding doughnuts to
the do~ughboys, and the great re-
vival started. New York is now full
OF tiny street kitchens which have
capitalized the Salvation Army idea,
and are selling doughnuts to crowds
OF appreciative patrons.
The sudden increase in the demand
for pastry, however. is noticed prin-
cipally in the large hotels. The chef
In one such establishment, who for
merly had a daily pastry record OF
5000 pieces. now turns out 5000 a
day. or more than $4,000 separate
pastries a week. His annual total is
somewhere around the 100000
mark. He could, he believes, easily
outline the equator with the choco-
late eclairs he has made.
He is a French chef, and he is !
naturally prejudiced in favor OF
French pastry. but he is willing to
admit that America has made a noble |
contribution to the pastry interna-
uonale in Boston cream pie. Always
luscious. this delicacy is now in like
echihb cAQuisiiS III the Hdlus
OF the artists in cream and sugar
who work in the kitchens of the big
hotels.
so much smarter than apple pie."
ne exclaimed approvingly. pointing
10 an iridescent piece OF the Boston
and yet always 1t is the apple
Tor which we have the most demand.
~ Is, OF course. the dietetic corner
tone OF your republic. But why? 1t
lacks distinction. 1t Is dull. We can
not ~beautify 1t. for 1t becomes soggy.
me lemon %meringue. yes. we can
make attractive. but with the apple
one can do nothing-bah!
The making Of French pastry
mas become n of the most import
ant functions OF hotel housekeeping,
And the pastry cooks have lately de-
'eioped all the symptoms of the true
'rtstic temperament. Their kitchens