Greasepaint - cooking recipe

Ingredients

2 tsp. shortening
5 tsp. cornstarch
1 tsp. white flour
glycerin

Preparation

Be carefully in your selection.
Do not choose too round.
When once selected, give your entire thought to preparation for domestic use.
Some insist on keeping them in a pickle.
Others are constantly getting them in hot water.
This makes them sour, hard and sometimes bitter.
Even poor varieties may be made sweet, tender and good by garnishing them with patience.
Sweeten with love; season with kisses.
Wrap them in a mantle of charity.
Keep warm with a steady fire of domestic devotion.
Serve with peaches and cream.
Thus prepared, they will keep for years.