Evening star., 1933-01-04
THIS AND THAT
BY CHARLES Z. TRACEWELL.

In looking over glorified new cook
book the other day we found ourself in
stinctively stopping at the sections de-
voted to pancakes, waffies, biscuits,
cakes, cookies, popovers, cornbread and
Of course. bread.
Some might hesitate long over meats,
others at soups, some at seafoods but
we take our stand unresistingly with
pancakes, waffles, biscuits, and so on,
and so on.
No sorts of foodstuffs better show the
good cook, and the appreciative con-
sumner.
You can tell women from certain sec
tions of our great and glorious land
for instance, by whether or not they
can make good soda biscuits.
The art is indigenous to some States
The craft of bakery Is handed down
from mother to daughter, so that in
time every last daughter of Eve for
miles and miles around is able to turn
out perfect biscuits.
Her very standing in the community
depends upon it.
And this even in an era of sophis-
tication, when, according to certain
persons (who would require that we ac-
cept them as arbiters) no woman is in
terested In cookery of any sort, and
especially not in the branch pertain
ing to the articles mentioned above.
Every one who is interested in the
various facets of this many-sided' life
Knows perfectly well that there are
thousands. perhaps millions, of women
who cannot make good soda biscuit.
Hence willing manufacturers have
gone to great pains to mix ingredients
for them, all deftly put together In a
neat box. All that such women have
to do. according to the label, is to mix
EN- up a bit and pop EN- into the oven.
Surprisingly enough, some of these
afta1rs turn out very we'll, indeed. One
must be an old hand at biscuit eating
to tell the difference. Some unsuspect-
ing persons might even say there is no
difference.
The connoisseur, however, will feel
that there Is difference, and that he
is able to detect 1t, and that it sets him
apart from ordinary feeders and makes
MN something Of 0 food connoisseur.
The liking for certain articles of food
is lnborn, as it were. No doubt the
man who prefers hot breads will heartily
dislike spinach.
:, In passing, it may be as well to note
That the spinach vogue is on the wane.
and we don't wonder.
Every time we say something about
this we receive from assorted house,
wives in all parts of the District of CO.
lumeia, Maryland and Virginia various
and sundry recipes, proudly proclaimed
10 make spinach fit for human con-
sumption
Patiently We have had these recipes
suits --Ao
We do not like spinach, no matter
now IL Is cooked, or not cooked, or
served, or garnished.
Even In scientific circles. we believe
the popularity of this stuff is waning
IL is something of fraud
1t is no longer being cramn,ed down
the throats OF defenseless children, at
least not with the old-time ardor.
Kid has got chance of escapinp
from Its f1abbiness today, whereas YES.
terday he had to sit and take It.
whether he liked it or not.
Now flour products of various kinds
are about as far removed from spinach.
In every way, as dishes could Be. and
that is one reason, no doubt, Why we
like them.
Secondly, they are invariably tasty.
II properly made.
Thirdly, they sink home.
Fourthly, they somehow satisfy q
primitive taste, which is in addition to
a plain and honest satisfaction of the
well known taste buds situated on the