<span>Bakers making fruit pies face the problem of the fruit juices running out into the oven and having a soggy crust. An ingenious way of preventing this is to put a paper cone made of thick brown paper in the hole at the center of the top
crust as you put the pie in the oven. When the fruit juice boils, it rises into this funnel and then goes back down into the pie, preventing the juice from overflowing all over the crust. Pinching together the upper and lower crusts will prevent the juice from seeping out from the edges.</span>
The tiny ripples on the soup are not only similar to wind-generated waves ... they ARE wind-generated waves. This is a big part of the reason why they bear such an uncanny resemblance.
