Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-06-10


Grape Wine mo. y.
To gallon of grapes, wild or Guilt
Vated, allow gallon of boiled rain
water Mash the grapes and let stand
IN the water a week, not straining all
this time. Then strain and allow for
each gallon of liquor, three pounds of
sugar. Place in cask in a warm
the bung.
Grape Wine (No. q.
Another way Of making grape wine
is to warm the grapes until the juice
Is easily released. Put the pulp through
a coarse seive and add the juice to the
sugar using the same proportions as
in the preceding recipe for the grapes,
sugar and water. Pour into stone jugs
reserV.ng small quantity in another
receptacle.
AS the ferment depletes the liquor in
the jugs, add to it from the reserved
liquor, keeping the jugs full to run
ming over SO that the fermentation will
throw Off the scum
When the fermentation has ceased
bottle.
Curry Sauoe.
The curry sauces are sauces Of al
most any kind to which curry pow
der is added.
Be very sure to secure a good brand
of curry powder if you do not make it
yourself Some of the curry powders
are far from being an ACQUISITION.
There Is such a wide latitude for the
composition Of the powder, as there
are nearly dozen different ingredi-
ents and INSCRIPTIONS manufacturers
will naturally use the cheaper grade
of materials.
l have this one important feature of
curry making that it s we'll to OBJ
serve, as 1t came to me from a native
nf he TN1- In
first saute or simmer in a small guam
tity of oil or butter, the curry pow
der which is to season sauce or cur
rled dish, as this brings out the best
flavor of the spices which go into it's
makeup.
Curry powder is used in the proper
ton of one half to one teaspoon of
the powder to a sauce, requiring about
two level tablespoons of flour for thick
ening.
| Curry Sauce.
(All measures are level)
Place three tablespoons of melted
butter or oil in a sauce pan. To this
add one teaspoon Of curry powder. al
low to simmer about five minutes
where there is no possibility of its
/ burning. Mince, fine, two medium
onions and add to the butter. When
tender add two level tablespoons of
|
| and one-half cups of water, milk or
| soup stock. The onions may be omit
| ted.
For some dishes the addition of the
juice of lemon is an Improvement
From the orientals we have learned
to associate rice with curries.
Left over meats are made into cur
| ries and served in rice borders.
A dash of wine may sometimes be
a tn nlI toe
der is made up of spices and aromatics
and after making a sauce or two. one
can easily determine the quantity and
in what way to associate it with vari-
Gus dishes
One very simple curry to serve is:
! Curried Eggs.
Ingredients Six hard boiled eggs,
ter (olive oil is preferred} one level
tablespoon minced onion. two level
tablespoons flour, one level teaspoon
curry powder, ona cup cooked rice. two
cups hot milk and salt and paprika
to season. Make the sauce as in the
preceding recipe.
Place the mound Of rice in the CEN
ter Of a heated deep platter. Arrange
the eggs cut in quarters lengthwise
around the rice. Pour over the curry
sauce and serve piping hot.
The request by Mrs. M. S. for
grape and dandelion wines, which has
been overlooked, will be published in
the Thursday morning Pioneer Press.
Pulled Bread.
An inquiry for pulled bread gives
the impression that the writer thinks
IT is particular make of bread. Such
is not the case However, l would
advise the use Of a light bakers loaf,
the Vienna loaf being suitable as it is
well baked and crisp on the outside
with a light crumb. Cut through the
crust ali around lengthways Of the
loaf, then pull apart with two forks.
Take out the inside in strips with
the fork and bake in a quick oven
The object is to provide against the
eating Of UNDERGONE yeast bread, which
is often the cause of some forms Of
indigestion. This second baking is
recommended by some physicians. The
home made bread is never so light
loaf, and this double baking would
render it rather too hard to be as
palatable as the latter.
The Making Of jelly.
An inquiry has come. verbally to this
department relative to pieplant jelly.
This jellying. Of any juice depends
fruit. Pieplant is deficient, hence the
difficulty in making it Jelly"
But let me put you on to a trade
secret. Do you notice on the la
be1s Of the store jelly, It will
read something like this: The con-
tents Of this package are pure juice
Of strawberries and apples >and cane
sugar" Which, interpreted, means
that the package labeled strawberry
Jelly in compliance with the pure food
law. which demands the ingredients
printed on the label. is not pure straw
berry jelly. Strawberries are deficient
also in that property of fruit known
as pectines, and apples, which are gen
erously supplied with that property,
are levied upon to supply this want.
Apples, no matter how fiat and
tasteless the variety, can always be re-
lied upon to help out the housekeeper
and manufacturer alike in this respect.
And for this purpose use the most in
sipid of apples, SO that there may be
no conflict of flavor.
But remember this first, last and all
the time that the fruit juices must be
well cooked. say about twenty minutes
or more, before adding the sugar, which
should first be warmed in the oven.
The piquant delicacy of the fruit
flavor is destroyed by cooking too long