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Cherry pies long since won fame and name 'in the household
rhyme of "charming Billy boy,", whose sweetheart, it is said, could
"make a cherry pie quick as you can wink your eye."
About this timeV year one's memory harks back to a perfect
Tune day when one came home from school and eyed with delight
the cherry pies placed on the milk bench beside" the well to cool.
Cherry pje! What boy eyer felt his "capacity satisfied, even
when mother unselfishly gave him her pieced after he had quickly
put away his own? No pastry ever conceived' by famous French
chef could compare with those glorious wedges of flaky crust from
which oozed the crimson .syrup. . ' " X.' ..
-- -The Cherry Pie Like ,Mother Used i& Make.
First:stone the cherries' with a sharp knife-7-and.save the juice
separately. , '.,
Next, take a cupful of-gfanulated sugar for each ,cup of the
pitted, cherries. Pour the sugar 'over the triiit and let stand while
you aTe making the crust. ,-.,' -, ' -
Sift-haSf a'teaspoonful of salt in,t0,one,cupfuUof flour . In this
cut, with a silver lenife, half a cup of lard that, isvery cqld. ' Do this
as lightly as possible, never touching .withthfijigers.
Now add enough cold water! to make a-stiff, dough that can be
lolled out thin. Mix quickly and' lightly, ugingjust the tips of your
fingers." This wilf make just enough crUsf-foHQpe pie. ,
Line a rather deep, pie-tin with the-loer crust and fill as full
as possible with the, cherries anql sugar. PSiip-oyefc .the juice and
sprinkle a tablespoonful of flour over all beforeyotr p'ut on the upper
crust. ' """ '"'" "J ,?
The pie "will not be like Mother's "unless you -pinch the upper
crust down about the edge with: your jhumb'and,' make a fern leaf
with the blade 'of your knife in.thS centerTiere the delicious juice
will boil.up and stain'the brown crust' witTj"coral.
Eat it any time you canrgei'it, for" there's rio greater gastro
nomic joy than a sRce from-a'ehenjyj;ple- like Mother used-to make,