Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-12-01

the liquid will remain on top. It is we'll to
let the sauerkraut rest on a few large leaves
rom outside the cabbage; leaves should also
| oe placed on top instead of a cloth, as the
TASTE will thus be improved. The cab
page VIII ferment in two or three
weeks, though it may remain in the
parrel much longer, and as a consequence,
becomes more sour. When it is taken out
II should be cooked slowly for three hours
ana IL tastes better if piece Of fresh fat
pork Is put In, but not enough to spoil the
color. The sauerkraut when fresh made, is
OF light color; the older it is the darker
coiored it becomes. It must be boiled in
cold water, not more than half a pot full,
because, If too much water is used the Yege-
table will lose its color. The fire should be
SLOW one so that the juice or gravy will
not all boil away. Some like sauerkraut
when it is made fresh, others like it when it
mas been made and warmed over. This last
method of serving it accounts for the celebrity
with which orders for this dish are filled at
the German restaurants. The highest or
toniest' style of cooking this dish is to add
70 1t aglasS, half bottle, or a bottle of
champagne. according to the quantity of
Ine food, just before it is sent to the table.
Inc flavor OF the champagne makes one of
Spinach cooked in the German style is
favorite dish with Americans. This vegeta-
bic must be boiled quickly in considerable
salt water. In the water in which it is
boiled there is put some fine chopped onion,
some flower, some meat gravy, pepper and
salt and the spinach is boiled q second
time. If it is cooked with good deal of
butter it is still more toothsome. It must,
OF course, be chopped very fine; some cooks
chop 1t so fine that it can be strained through
sieve, when it is called a puree of spinach.
SOME GERMAN DAINTIEs.
The Hungarian goulash which is served
so constantly at the down town restaurants
in New York is really nothing more than
beef stew, only of course it is prepared
much more slowly and carefully than the
similar dish prepared in the American style.
The ingredient in the goulash which has
most to do with giving the dish its peculiar
flavor is a certain kind of red pepper i'm
ported from Hungary.
German cooking" however. is an ex-
ceedingly general term. Though there are
some dishes, quite a number, which are
cooked in substantially the same manner by
oil Teutons, there is what may be called
cooking peculiar to high Germans and low
Germans. The last named class of foreign
ers have dishes prepared after their own
fashion and entirely different from anything
in the'culinary calendar of the high Ger
man cook. They are good dishes all the
same, but suited only, through long genera
tons OF custom, to the palate of that branch
Of the great German race. Some people
suppose that garlic is made considerable use
OF in German cooking, but this is not the
fact. 1t is used in the preparation of only |
few dishes, and then in q very small |
quantity, but German Hebrews make use of |
it very largely. Oil is used, especially in !
boiling fish, which is coated with oil when |
it is to be cooked in that way.
Of course Germans like other people, eat |
according to their taste. their fondness for |
the good things of the table and their fnan-
clal ability to crafty the same The Ameri- |
can likes great variety Of food and the haste
with which his cook prepares the dishes for
his consumption is in marked contrast to the |
care and patience bestowed BY the German
cook or housewife in the preparation of a
meal. The ordinary German eats but little
for breakfast, cup OF coffee, some Swiss or
cheese with rye bread or a bit of
sausage. He is fond of "pumpernikle" and
knows that it is a wholesome food, for seien-
lists have testified that lie can be sustained
BY its use alone. He is fond of vegetables
and stews for his dinner, of meat of all kinds,
more especially weiner schnitzel, he cares
very little for pies or puddings but likes to
up at his principal meal either a schoppen
If good rhine wine or a glass of homely
ager beer as the condition of his pocket
'ook will justify. L. F. SENIzA,
Superintendent German Liederkranz
Club, New York.