University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Digital Library for the Decorative Arts and Material Culture

Page View

Barber, Edwin Atlee, 1851-1916 / Tulip ware of the Pennsylvania-German potters : an historical sketch of the art of slip-decoration in the United States

Chapter VIII: Earthenware utensils of the Pennsylvania-Germans,   pp. [97]-102

Page 102

vania Museum collection which bear earlier dates are of other
forms, and, doubtless, served for other purposes, such as for
meats or vegetables.
The art of pie-making was undoubtedly acquired by the
Germans from their American neighbors, and the former
were not slow to adopt it as their own. The fruits and vege-
tables which the fertile soil of their farms produced in such
great abundance furnished material for pies of every descrip-
tion at a trifling cost. The Pennsylvania-German housewives
usually kept a goodly supply of these confections in the house
and served them at every meal. There were apple, quince,
peach, plum, cherry, blackberry, whortleberry (huckleberry),
raspberry and strawberry pies, and those made of squash,
pumpkins and other vegetables and even the molasses pie
was a well-known dish in certain sections.
Harriet Beecher Stowe, in "Oldtown Folks,"says: "The
pie is an English institution, which, planted on American soil,
forthwith ran rampant and burst forth into an untold variety
of genera and species." She refers, of course, to the meat
or flesh pie of Great Britain. It was reserved for Americans
to invent the fruit, or sweetened, pastry which we know by
that name. Even the mince pie, which is a combination of
both, must be considered, in its present form, an indigenous
American product.

Go up to Top of Page