I'd bear my share of the work when it came to the
other things, jellies and preserves, and pies, but not cake.
Wouldn't know just exactly how to go at it in the matter of jellies.
I'd take a glass of currant, and hold it up to the light to note
its crimson glory. And I'd lift off the waxed paper top and peer
in, and maybe give the jelly a shake. And then I'd take a spoon
and taste, closing my eyes so as to appear to deliberate - they'd
roll up in an ecstacy anyhow - and I'd smack my lips, and say:
"Mmmmm!" very thoughtfully, and set the glass back, and write down
in my book my judgment, which would invariably be: "First Prize."
Because if there is anything on top of this green earth that I think
is just about right, it is currant jelly. Grape jelly is nice, and
crab-apple jelly has its good points, and quince jelly is very
delicate, but there is something about currant jelly that seems to
touch the spot. Quince preserves are good if there is enough apple
with the quince, and watermelon preserves are a great favorite, not
because they are so much better tasting, but because the lucent
golden cubes in the spicy syrup appeal so to the eye. But if you
want to know what I think is really good eating in the preserve
line, you just watch my motions when I come to the tomato preserves,
these little fig-tomatoes, and see how quick the red card is put on
them.
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