Tottenville High School - Purple Parrot Yearbook (Staten Island, NY)

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Bfzffzhg zz Pze Men have long regarded the skills essential to pie-making as basic quali- fications when in pursuit of a mate. To them, pie-baking is a feminine art because of its simplicity. I would like to dispute the theory that the manu- facture of a pie is a simple procedure. In order to even attempt to bake a pie, one must possess the following qualifications: stamina, endurance, language abilities, and some chemical skill. The stamina and endurance are necessary because thinking of twelve things at once is hard on even the strongest human being. and running around the kitchen on a mad hunt for baking powder, salt, etc., is not exactly relaxing. No one can deny that a recipe is not easy to follow, for one can never take it quite literally. For example, when told to separate two eggs, the average human being would move them to different ends of the kitchen table. One can see where a deci- phering is necessary. The chemical skill is required, because in the mixing of various acids, bases, and salts, a disaster might occur if one is not careful when combining these ingredients. If one is lucky enough, then, to possess these qualifications, the next step is to utilize them, along with the ingredients of the pie. To find the ingredients, a reliable cook book is necessary, and if one is a beginner, one should find a fairly simple one. Some things to watch for in a recipe are such phrases as Hseparate two eggs, 'fblend thoroughly, and turn overfl Spell- ing is another pitfall, as even in such dependable cookbooks as Good House- keeping, l have found thoroughly spelled Mthorolyf' Usually, in cookbooks there is a code which should be memorized before attempting a recipe. Despite all these obstructions, however, if one possesses the aforementioned qualities, one can mix up a fairly accurate compound. Unce it is in the oven, the worst of the ordeal is over. After the pie has been baking for about twenty minutes, a delicious aroma steals about the house and one knows that the pie is almost done. When one removes the pie, a lovely golden brown with liquid oozing from top and sides, one should observe it closely. This pie is the result of about thirty minutes of concentrated work. It looks good, and it probably tastes good, but so do millions of pies produced daily by assembly line experts. But there is a difference. These other pies are the products of much less individual work. But, you argue, a homemade pie is so much better. The proof of the pudding is in the eating, and the members of your family will consume just as much bought pie as homemade pie in one meal. Maybe even more, because part of the homemade pie will stick to the dish when being cut. Therefore, which is better in the long run? ln conclusion, I would recom- mend that all future homemakers reserve their pie making skills until they are husband searching. The idealistic men are about the only men who'll appreciate them. GENEVIEVE PETERSEN 37

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