The Washington times., 1934-04-17

years, h ow-
ever, more Betsy C"Swen
and more of the Brazilian
wines are finding their way into
foreign markets, and I am told
that shortly they will be on
sale in wine shops all over the
United States.
The wines are inexpensive,
and extraordinary good. There
is the excellent champagne"
of Brazil, which rivals the
European product, in flavor
and potency, and is well below
it in price.
Also, there are excellent red
wines, of the Bordeaux type,
which run true to form in be-
ing the accompaniment OF the
roast and game courses. These
are served at room temperature,
and in the usual red wine
glasses.
The white wines closely re-
semble the Sauternes of France,
being sweet, somewhat heady,
and a perfect addition to fish,
or to white meat. These should
be slightly cooled, thereby
bringing out their delicate
flavor and bouquet.
Demi-Sec
The champagne type, Of
course, must be iced, and is
served as a dessert wine, or
for late suppers, or in any way
in which the usual champagne
IS employed. It is a sparkling
white wine, neither sweet nor
dry, but more Of the "demi-
sec'' type.
Also a favorite among Brazil
ians is the native brandy,
known as "Paraty," which is
a white spirit, distilled from
Sugar-cane.
This brandy greatly resem'
bles, in color and flavor, the ia.
NOUS "Akuavit" Of Sweden and
Denmark, which, in turn, is
rather similar to the Russian
vodka. The "Paraty" is white
in color, and exceedingly power.
full, being Of very high alcoholic
content. It is used as an aperi.
tif. with hors d'oeuvreS, or as a
liqueur, after dinner, with cof-
fee.
Forge Ahead
AS in the case Of the wines
from Chile, which I mentioned
a week or so ago, these Brazil
ian wines are comparable in
many instances to our own ma
tive California vintages.
Our wines, Of course, suffered
from the halt in the industry
occasioned by prohibition, while
those of South America forged
ahead, gaining mellowness, age,
and a far-reaching acquaint'
ance. We shall have to work
hard, to close this gap in our
progress, and, in the meantime,
it would seem advisable to learn
to know better the product OF
our southern cousins, so that we
may more intelligently make
comparisons, as well as gain
great pleasure and enjoyment
during the experimental period.
WEDNESDAYS MENUS
Luncheon
Loin lamb chops
Spinach
Mashed potatoes
Roly-Poly Pudding"
Children's Supper
Poached eggs
String beans
Stewed bananas"
Milk
Dinner
Crabflake cocktail
Eggs Benedict"
String Beans
Stewed bananas
Coffee
Wine suggestion: Rhine wine
ROly-POly Pudding
Make a simple biscuit dough,
and roll it out to one-fourth
inch thickness. Spread it
with a little sugar, and mashed
strawberries. Roll it carefully,
tie in a cheeSecloth, leaving a
little room for expansion, and
boil it for one hour. Serve
with hot sauce made from pre-
served strawberries, by heating
the berries and juice with a
little powdered sugar added.
Stewed Bananas
8 bananas
/ teaspoon lemon juice
" cup sugar
Peel bananas, and place in
a saucepan with sugar, lemon
juice, / stick of cinnamon, and
enough water to cover. Stew
for y hour. or until soft, and
remove from fire, cool, and
place in icebox until time to
serve.
Eggs Benedict
8 English muffinS (oF g