SKIRMISHING FOR PIE
Dessert was not a standing item on our army bill of fare, and when, by chance or otherwise, our menu culminated in such a course, moderation in our indulgence was one of the lost arts. One day in '63, W. J. Steed and I, with several other comrades chanced to be in Savannah at the dinner hour. Our rations for a long time had known no change from the daily round of corn bread and fat bacon, and we decided to vary this monotony by a meal at the Screven House. The first course was disposed of and dessert was laid before us. Steed finished his but his appetite for pie was still unsatisfied. Calling a waiter he said, "Bring me some more pie." "We furnish only one piece," said the waiter.
The first course plates had not been removed from the table, but simply shoved aside. The waiter passed on and Steed pushed the dessert plate from him and gently drawing the other back in his front, awaited results. Another waiter passed and thinking Steed had not been served, brought him another piece of pie. This being disposed of the program was again repeated and still another waiter supplied dessert. The shifting process was continued until his commissary department could hold no more and he was forced to retire upon the laurels he had won in the field of gastronomic diplomacy.