Fruit Pies

It is our firm conviction that the average pie of to-day is the direct cause of more ill-nature and general “cussedness” in mankind than anything else, and that there lurks more solid, downright dyspepsia in a square inch of baker’s pie than in all the other dyspeptic-producing compounds known. The pie we desire to see upon the American table is one that is more the receptable [sic] for fruit than a blending of fruit with puff-paste so soggy that lead would digest almost as easily. When a top crust is used let there be but little of it, and so light and delicate that “fairy footfalls” would break through it.

THOMAS J. MURREY,

PUDDINGS AND DAINTY DESSERTS, 1886