Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-04
KITCHEN 6
PANTRY
The "Mold" on Vinegar.

| From time to time inquiries are
made concerning the mold" on vinegar
and how to avoid It. 1t Is the mold
known as the vinegar plant" or
mother" that Is the big factor In
making good vinegar. Lots Of vegeta-
BILE markets sell this mold. for by
using 1t in one quart Of water In
which half pound Of coarse brown
sugar and a half pound Of treache
have been dissolved, new vinegar can
be made. OF course, this is not so
good as the vinegars made from alco-
holtc liquids acted upon by acids and
exposed for fermentation. but 1t Is
usually very satisfactory. In fact, 1t
is the ambition of most home vinegar
makers to put the fungus (mold) on
to more sugar, treache and water, TO
keep it going. BY this means it will
not only keep alive. but will grow
thick, so that 1t can be divided into
two layers and thus become two
plants. 1t appears to improve in its
work as it grows thicker To have
mold or other things, the vinegar
should be filtered through altering
paper or white plotting paper.
Wild Cherry Brandy.
Mash eighteen pounds of wild cher
ries and some of their stones; add five
gallons of 95 per cent alcohol. Macerate
for two weeks: press it; then add ten
pounds of sugar dissolved in two and
three eighths gallons Of water. Filter.
Morello Cherry Brandy.
This cherry is used for brandy on
account of its peculiar acidity. 1t
should be allowed to hang until fully
ripe lit ripens from latter part of July
till first part Of September. The cher
ries for brandy should be gathered In
dry weather and must be used when
fresh They ought not to be overripe.
Wipe each one. with a soft cloth and
cut the stalks. leaving them about half
an inch in length. A little more than
half fill wide-necked bottles such as
are used for bottling fruit Allow
three ounces of powdered sugar with
each pound of fruit, which must be
placed in it. Fill the bottles with the
best French brandy. Do not make the
and sugar will make bad spirit pass
for good. Cork the bottles securely
and seal over the top. The cherries
may be used in a month, but will be
better in two. Three or four cloves
put in bottle are by some considered
an Improvement This is an old and
reliable recipe from a famous chef.
W14u Wraps "Auc.
Wild grapes or sour grapes are used
in certain parts of France and In
England to make an imitation sherry
wine. Mash the ripe grapes well with
your hands, in an earthen pot or bowl
or If not with your hands with per-
fectly tasteless stick Do not crush the
seeds; strain (then gently squeeze the
pulp and add the remainder of the
juice it gives. also strained). and mix
with an equal quantity of honey. Then
evaporate to a density SO that a fresh
egg will float SO as to be half i'm
mersed. The liquid is then cooled and
kept in a stone vessel at a tempera-
| ture Of from 60 to 10 degrees F..
until in about twelve or fourteen days
the peculiar smell of the fermentation
is strongly established: then the
liquid is put into barrel, closed ur
and placed in a cool cellar to settle
after three or four days 1t will be
! cleared. 1t is then bottled and si1
weeks later is fit for drinking. II the
grapes are too tart or acid they can
not be used for this purpose.