Yes, indeed. It's been a long time, hasn't it? since you
had any tomato-preserves, you that haven't been "Back Home" lately.
It's no great trick to put up other fruit so that it will keep, but
I'd look the canned tomatoes over pretty carefully, and if I saw
that one lady had not only put them up so that they hadn't turned
foamy, but had also succeeded with green corn, and that other
poser, string beans, I'd give her first premium, because I'd know
she was a first-rate housekeeper, and a careful woman, and one
that deserved encouragement.
But I'd save myself for the pies. I can tell a rich, short, flaky
crust, and I can tell the kind that is as brown as a dried apple,
and tough as the same on the top, and sad and livery on the bottom.
And I know about fillings, how thick they ought to be, and how they
ought to be seasoned, and all. Particularly pumpkin-pies, because
I had early advantages that way that very few other boys had. I
was allowed to scrape the crock that had held the pumpkin for the
pies. So that's how I know as much as I do.
I suppose, however, when all is said and done, that there is no
pie that can quite come up to an apple-pie. You take nice, short
crust that's been worked up with ice-water, and line the tin with
it, and fill it heaping with sliced, tart apples -not sauce.
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