Unfermented Wine and Bread
By Editor
No. 595. Unfermented Wine and Bread.
Will you tell us in the Question Corner how to make unfermented wine, and the best kind of grapes for that purpose, also unfermented bread for the Lord's supper? M. L. H. 1. For the wine, take juicy grapes of any good quality, fresh picked from the stems, wash thoroughly, and scald without the addition of water in a double boiler till the grapes burst open. Then cool the grapes, turn into stout jelly bags, and drain off the juice without squeezing. Let the juice settle, turn off the top leaving the sediment. Add to the juice about one pound of granulated sugar to six pounds of grapes, reheat to boiling, and can the same as fruit. Keep in a cool, dark place. If put in bottles sterilize the bottles, boil the corks in hot water, and cover with wax. See "Science in the Kitchen," pp. 209, 210. Wine for communion purposes may be obtained by boiling raisins and straining out the juice. 2. Of the bread we give below a recipe furnished by those who have, at different times, made the bread for the Oakland church, and which gave excellent satisfaction. Of course so much as this would not be required. The quantity provided for in the recipe is for from 200 to 300, our usual number of communicants. For smaller churches it may be reduced proportionately:— Unfermented Bread for Communion.—To one pint of sweet cream add one-half teaspoonful of salt. Stir in enough flour to make a stiff dough. Knead well for about twenty minutes. Roll into a sheet about one-fourth of an inch in thickness (or less), and cut into square or round pieces about the size of a plate. Dust a flat pan with flour, after which lay in the pieces and mark them off with a knife into squares from one-half to three-quarters of an inch, cutting it at least half way through, so that when ready for use the pieces may be easily broken apart. Bake in a moderately hot oven. When sweet cream can not be obtained, milk with a little butter, or even water and butter, in proper proportions may be substituted. A little experimenting will enable a woman of good judgment, experienced in cooking, to make bread that is acceptable. One-third the amount of olive oil could be used instead of the cream, if preferred.