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Show ; Real Apple Pie j Feast for Gods I The really valuable apple pie is to be found not so much in restaurants ' as In rural homes. There the pie is carefully compounded according to ancient an-cient and approved rules, and after having been baked, a delicate operation opera-tion lifts the upper crust in order that the steaming apple slices underneath may be made more enticing by the addition of butter and sugar, both being be-ing melted by the heat. An ancient practice, now often neglected, added nutmeg as well. But, alas! Satan often contrives to mar perfection, and so it comes about that in due time pies made" of dried apples appear, though this evil, thanks to the canneries, is now diminishing. Evaporated apples form inadequate material for pies, but they are far superior su-perior to the farm-dried product, regarding re-garding which the less said the better. The apples, let us hope, will reach the piecrust in their natural state, in which event Thanksgiving' day should be marked by more than the normal volume of thankfulness. |