Evening star., 1932-09-24
THIS AND THAT
BY CHARLES E. TRACEWELL,

There is one supreme moment, in the
cooking, when each of these delicacies
is at its zenith.
Then, If ever, the bumblebees gather.
The few of them left may be seen
flying high over the lilac and althea
bushes, passing by the flowers left on
the latter, in straight line for the back
screen door.
If there were some method of dye
ing the paths of the fragrance, as it
filters out the door, it would present an
interesting spectacle.
1t might be shown going dramatically
down the block to ne1ghbor's house,
where people suddenly would sniff the
air, and say. "Um-m-m, somebody's
making jelly!"
Busy men, pretending themselves in
terested only in their job, with politics
second, would find memories crowding
into their minds, or wherever 1t Is that
memories do crowd at last.
Even little children the fortunate
sorD would pause to say, L smell some
thing good"
Peach butter is an old-time favorite
of many men, although the majority of
the ladies may be said to favor grape
jelly This applies both to smell and to
eating qualities. Men, as a rule, like
grape jelly only on their toast, as If it
could not be eaten any place else.
Some grape jellies are too sweet, and
there lies the danger, perhaps, in their
ordinary construction. 1t seems as if
tangy in flavor, are able to stand a
great deal more sugar without becoming
sweetish.
The home manufactur OF ketchup Cor
catSup, as it Is sometimes spelled) is not
as flourishing as it used to be. But the
mixed pickle enthusiasts still rage, and
many good jar of 1t now sits on home
shelves, waiting the coming Winter.
Here is the one relish which seems to
have universal appeal. going delight
fully with all sorts Of meats, especially
cold, but which many unfortunate
people do not seem to know.
Nothing is more delightful, indeed, in
the food line, than properly made
mixed pickle relish, or Chow chow"
as some call it, properly or improperly,
We do not know. Not that 1t makes
much difference; the real test comes
in the eating thereof; and, as stated,
the mixture is a real relish, II not too
sour. Some tastes might like it ex-
tremely biting, the more SO the better,
but for the majority of connoisseurs a
little sweet, mixed in, Ia Franchise,
gives the true taste.
Few young people Of today, perhaps,
know another old-fashioned kitchen
smell, not pleasant, but once extremely
characteristic This was sauerkraut
During recent years the vitamin con-
tent Of this dish has been played up"
so that many people who never made
1t, or we're present when manufactured,
nevertheless are familiar with it.
Many a man and woman of today
grew up with it, To them there are
many other familiar odors, missing from
the olifactory scene today, but persistent
in memory.
Who can forget the good fragrance Of
barrel of apples in the cellar, or un-
heated attic, or perhaps some upper
room before central heating? 1t was
pleasant happy sort of smell, one
which helped give smell its good side
as we'll as its bad.
There might be one or two decayed
apples in the barrel. and these. in the
mysterious ways of nature did nightly
flavor and sweeten the entire output Of
aroma.
Yes. the apple barrel had aroma
There were fine ruSset apples in those
days, great globes of color and perfume.
Their incense rose up like sort of
benediction Of the olfactory senses, and
by sympathy transferred themselves to
the very mind and heart.
A barrel of apples-Symbol OF the
country town of long agol
Few city folk buy their apples by
the barrel any more, but many Of them,
as children, reached into such a con-
tainer with a too short arm and yet
managed to pull out a pippin.