European Stars And Stripes (Newspaper) - July 29, 1968, Darmstadt, Hesse Page 16 the stars and stripes monday july o 141 0 spicy report from the , by Mary Neth editor there s no doubt about it americans Are a pretty Peppery people. At least they consume More of the pungent biting spice than anyone else in the world except a moroccan. The russians Are slowly beginning to catch up inthe great spice race with the . Their everyday dishes Are getting less Bland All the time but the still Are Way behind when it comes to closing the Pepper spicy International report comes from the . Food and agriculture organization Fao which Hasa great interest in who is shaking the Pepper Shaker because Export of the spice amounts to about �50 Mil lion in earnings for developing countries which do most of the United states according to the Fao Survey is the big buyer taking 30 to 40 per cent of All Pepper exports which adds up to an average consumption of about 102 Grams 3.6 ounces of Pepper a year most of it in processed foods for every Jane and John soviet Union and Eastern european countries Are medium buyers but they Are hungry for More of the spicy taste. Imports into the .s.r. Have grown rapidly fro about 4,000 tons in 1957 to 7,200 tons in 1964-66," Fao .s.r. Takes 15 per cent of world Pepper exports. The average russian consumes 31 Grams world demand is Likely to increase rather slowly during the next few years since food habits Are usually very slow to change the Survey of the increase probably will go to the russians and Eastern europeans to meet their increasing de Mand. In recent years the world s top Pepper producing countries have been Indonesia India Sarawak Bra Zil and Madagascar in that Germany is the biggest East european buyer after the soviet Union. The european common Market takes 20 per cent of the world s total Pepper Export with West Germany As the biggest buyer. Pepper has Long had an important place in International affairs. Probably More than any other spice it was of great importance in shaping the age of discovery. Columbus Magellan Vasco de Gama and the other explorers of their period sought it As avid Lyas any treasure. In fact Pepper then was literally Worth its weight in first thought he had reached his goal when he found Small dark berries similar to Pepper corns growing in the West indies. They turned out to be allspice and to this Day Are known there a Pimento meaning Pepper. As to american history Pepper played a bit part inthe establishment of a Strong merchant Marine for the fledgling nation. Hundreds of fast schooners were built to take care of the Pepper Trade alone. They brought millions of pounds of the coveted spice to the shores of the new world and at decl More than $5 million in Pepper duties to the United states Treasury in the1800s. Pepper itself is the Berry of a perennial Vine the Piper Sigrum a native of the East indies. The clusters of berries look like currants both before and after they Are dried. Both Black and White Pepper come from the same Berry. For Black Pepper the 14-to-l american favorite the Berry is picked before it is Ripe and then dried in the Sun or Over charcoal fires. During the drying it attains the characteristic Black wrinkled appear Ance Black outside and White inside. White Pepper is the mature Berry with its outer Husk removed. It is less pungent than Black and More popular in Europe than in the United slates. According to the great chef Louis Diat Good Pepperis a great corrective valuable for and jus Ling seasoning at the last minute. Whole Peppercorns release their flavors slowly. They Are used in Long cooking dishes usually lied in a Little cheesecloth bag with other seasonings. Peppercorns ground in a hand grinder Are excellent wherever fresh Pepper is desired. Whole White Peppercorns also can be used in Home grinder. White Pepper can be used interchange ably with Black. Though not As spicy it is often use Din Light coloured foods where Black Pepper might de tract from the appearance such As White or Light Cream sauces Clear or Light Cream soups mashed potatoes Cream cheese dips spreads court Bouillon for fish. Pepper potato soup 4 Large potatoes 1 it. Heavy cream2 Large onions 3 Tbs. Flour 1/2 tsp. Salt �/4 la. Butlerli/4 cups water 1a tsp. While Pepper 1 it. Milk a tsp. Paprika Peel and cube potatoes and onions. Add Salt and 1 cup water simmer until tender. Drain off water add milk and Cream. Mix flour and v4 cup cold water to thin smooth paste add to soup and simmer on Low heat until thickened. Pour into soup bowls. Cut butter in o 8 cubes and add 1 cube to each soup bowl. Sprinkle generously with White Pepper and Garnish with paprika. Serves 8. Tsp. Red pepperi/4 tsp. Black Pepper % cup cider vinegar i/4 cup water Pepper salad 1/2 Gal. Garden lettuce a tsp. Salt4 Green onions 4 eggs3 Tbs. Bacon drippings 2 Tbs. Brown sugar 74 of. Fhi Wash and Crisp lettuce leaves. Slice onions in thin slices Green tops and All. The eggs should be Livia boiled and set aside. Line a Large wooden salad Dow with one layer of frilled lettuce leaving a ruffle leaves above the top of the bowl. Tear lettuce in chunks by hand add a layer of lettuce on on s Ces boiled egg slices layer on layer until bowl is Smeu Garnish with egg slices. H heat heavy Iron Skillet. Add Bacon dip pings Brown sugar Salt red Pepper Black and water and simmer one mini e. Pom no dressing Over salad. Cover with a Large plate to Kwi steam in. Serves 6. Steak a Poivre 3vi ibs. Sirloin Steak 2 Tbs. Olive Oil Cut a i inches thick4 tips. Coarsely ground Black pepper1 tsp. Salt 3 Tbs. Butter,.i ,i.,.1so edges i /22 1 . Cream Butler. Slash fat edges of Steak at 2-Inch in k i so will not curl during cooking. Rub c my _ pies. Ground Black Pepper into both fides us s Yale lightly with Salt. Heat butter and limn both Skillet Over High heat. Add Steak. And so. Ding sides. Cook 6 to 7 minutes on each Toon the degree of bareness desired. A scrap serving Platter. Add 1 Tablespoon out i an briskly plan. Add White wine and Cream to p d by two scraping meat juices into sauce Mil f la old pour thirds. Add Brandy to pan heat and Lii a Over Steak. Makes 6 Servings
