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Show S" ' IOMB iconoclast once suggestci that the nucrolo of rising sun that artists sometimes Intro tluco In a sketchy way as surrounding sur-rounding the head ot tho American eagle was In reality a pio, says tho Now York Times. Americanism and pie havo been associated as-sociated so long thnt tho union has grown to bo accepted as an Indissoluble Indisso-luble ono. Of lata there has been A concerted attempt upon tho part of otherwise Intelligent litterateurs to Introduce In-troduce a school of pie literature, with tho evident purpose of bringing about a pio revival. All trim patriots should opposo the movement. If wo must bo .MontlUcd with somr fo.)d, I fi 'ct ,ls rather s JiM chooso tho wild aOvJJ- --HtiiS tur'y f Kcn "Tp' 'P tucky or the pro-"jFsL pro-"jFsL S ducts of tho wnv- l a t&2 lnB cornfields of A fYpj'-c Kansas than hitch jijOr'l 0,lr Btar t0 I''- I'fsCl I I'' rca"y ,s un 'III J ' ' American evil, ono JjU'T' ' from which as n jfl J j-p nation we aro now VL happily emerging. t- itf Pie, placed where v-;f it belongs, In tho "Set-1 list of desserts, Is Xi& lacking In all tho elements that shoula pv to mnko It desirable. It Is not only notoriously unhealthy, hut It locks nil thoso subtlo distinctions distinc-tions which should mark all foods especially tho dessert. It must alw.,,'8 fall to hi! a noto In tuno with wi at has preceded It. Persona fond of pio have a way of classing It as a diet rather than a dessert. des-sert. This comes from tho custom In certain sections of tho country, njt-ably njt-ably tho e.iRt villages nnd towns where old-fashioned housowlves still Berve pio nt every meal nnd nlso oCer It as refreshment to tho occasional visitor. Pie, howover. cannot bo tnken seriously se-riously as n food. Of courso, no dessert des-sert should ho serious, for that nutter, nut-ter, but It ought to be palatablo, piquant, pi-quant, delicate and possessed of the psychic suggestion which 13 part of all properly composed dishes. Tho untutored mind rarely comprehends compre-hends this subtlo quality In food, but It Is necessary, nnd tho modern artist chef realizes that his dessert must possess tints of dawn, of sunset, tho roso, tho violet, as well a flavor. To such triumphs he often adds tho natural blossom that flavor may 1 suggest or somo ? cunningly con- WT j cocted conceit M Jp&$9 which will at onco jKafck bring the mind to ifW4f(pft& bear upon the of- MH!fwtn feet desired. Tho " M MIT (J cherry blossom on fUlllff Jl I top of nn Ico Si? nT Mil brings Its beauty, V 11 ' ns well as a troop sK of fragrant sug- jT I gcstlons, to lend ' J&. to tone tho dish, "'7 giving it an Im- IS prcsslonlstlc 1 charm. This Is only ono of the simpler Idens which will servo to Illustrato what an up-to-date dessert should be. You cannot clnss pie In this category, nor can you oven, nllow It tho charm of fresh fruit unadorned which suggests sug-gests nature nnd simplicity. Tjcro aro somo who endeavor to associate sentiment with pie tho pio ot boyhood, tho pio that mother made, and so on. Hut pie Is pio. It Is what It Is Just as war Is warflTUBi W no matter In how worthy atpusd it ,P may bo waged. ' ,- . , Memories may t ,, cling to pio just as ju. thoy do to turpen- , f'"" " 1 tlno' palnt' c,gar I smoko and other " I things that do not ' II In themselves pos- I i I sess tho requisite It qualifications for J sentiment. Tho writer knows a 1 lady who lnvarl-h lnvarl-h ably bursts Into I! tears If she peril per-il eclves tho odor, of n cigarette Certainly Cer-tainly It Is not tr.o cigar otto that causes her sorrow, . but tho memory It Invokes. ' Wo havo to consider pio as a dessert, des-sert, and ns such It Is Impossible. It lu heavy, harsh, loud and terrible, looked nt artistically. Tho finish of a well-constructed dinner should sug- ( gest optimism, poetry nnd Joy. None of theso lurks in pio. It Is nn admitted fact that pio eaters eat-ers are all dyspeptics. Dyspepsia Is- more common In tho country districts jk than elsewhere, for tho reason thnt rJt'a farmers still cling to pio and extol itSV Farmers' wives doso thcmsolves with f patent nostrums for all sorts of Ills, when tho original causo Is pio. I A pio renaissance would ho worso I than a revolution. It wofAd moan an I epidemic of digestive troubles, It I would kill nil appreciation of nrt in I tho minds of thp young, nnd It would Jk bring nbout a physical degeneration 1 easily recognized In tho form and for.- tares. Ple-fnced Is an eioquont adjoc- I tlvo In Its compounding. You cannot get rid of the hard fuels that constl- tuto pic. I Tho Ingredients of the crust tho I airy, flaky crust are flour and lard. A I great deal of tho unplcasact fat Isnoc- J essary to produco tho feather effect "J which pleases the eye and tho palato only a crude sort of enjoyment that W does not reach tho brain. n Every pamphlet that accompanies a I remedy or a till J Bounds its flrst miu"uii-h 1 warning noto when tStfSiu 1 It says ."Avoid pie E feM ' 1 and pastry!" Do prB5j 'm yo this, and all oth- (g )P) er things will be Ifjj ulflJL " M added unto you! ' fl ' Wr I The effects of pl 1 1 .vksfjngj, vB I are, like thoso of yj 'WrTw! B every other Jnjurl- jj' 11 ous food, Insidious. 11 0 t li I J"TH Only the student of U7 l j I H food Influences can uiajpJ(U 1 H spot tho pio eator Cj55&,'t-W 1 I I In his flrst stages uTVS VB ijfl wncn ho Is ot rest. tiiifi 'H Tho hardened pio idrJ ,' eater becomes art !M blind, Nothing mnkes 'him glow or M warms him to any enthusiasm but his M cl oscn food. If ho could tako It hypo- 'M dnrmlcally during business hours ho M would do so. Tho pio capsulo would M cheer him during his strenuous hours, H giving him tiro nnd Inspiration. I No great man wns, over fond of pio. No important work was ovpr consuin- I mated on a pio diet. Pio is a clog I on tho spirit and a ball and chain on ' fl thp Imagination. Thcro is a legend of U a famous musician who composed his best works with n dish . of decayed apples on his tnble. Hut thero is $K 1 yet to be told tho story wImM of an artist who found g Ml his incentive in pio. ' jCv |