Wichita eagle., 1890-01-24
GERMAN COOKING.
Cookery School In the Old Country-Secret
of Savcry Sauerkraut.


of Savory Sauerkraut.
That Germans, as a nation, appreciate the
value Of good eating is shown by their cook
cry schools in the old country. These schools
are for young women who want to fit them
selves to be housewives. They are not to be
found In every part of Germany, but are es-
tablished m many districts, especially IN the
northwestern provinces. A girl may be q
countess or spring from the ranks of the COM
mon people, but the customs Of the country
require that, whoever she is, she should know
how to cook, wash, iron, to clean roouas, to
mend the linen and to plant garden. OF
course IL Is not to be understood that all girls,
even in those pcrts of Germany where the
custom generally prevails, are forced to uu
dergo this training. Very many. as may be
imagined, think it, and some parents do not
feel the necessity of imposing this useful edu-
cation on their daughters. But toe good
sense Of the ajority Of the Germans makes
them alive to the advantages of this custom,
for it must be remembered that, whether
wornans life obiges Der to do these things or
not, and even if her position in the world al
lows her to keep as many servants as she
chooses, these very servants expect her to
know bow to do all toe work which she re-
quires of them. There is only one difference
between a baroness and the child Of a trades
mantle latter learns the several duties
mentioned m her fathers hoase, and from
her mother, while the former leaves home to
learn the same details OF domestic service in
g stranSs house
There are certain dishes Of which the Ger
mans, and many Americans too, are particu-
larry fond, and in the making of which they
are adopts. The far famed ssnef sraut is one
Of them To make a satisfactory dish of
sauerkraut the cabbage sliced for use mi,st be
good and hard, the sire of the vegetable being
iDmassiaL 1t must be cut very fine and,
you want great deal, must be put In
barred with a little SAX. bat you can make a
small quantity in a stone jar. The cabbage
must De packed in very hard and tight, 50
tight that the LIQUID viii remain on top. Ii
Is well to let the sauerkrsBt rest on q few
large leaves from outside the cabbage, leaves
should also be placed On top instead Of acloth,
Is the taste viii thus be improved. The cab
boge viii ferneat N two or t0ree weeks
though It may remain in the barrel much
longer, and, as consequence, becomes more
sour.
When is Is takeo out II should be cooked
slowly for three hours, and 1t tastes better IL
piece OF fresh fat pork Is put II, but net
enough TO Yoii the color. The sauarhyaut
when fresh made, Is OF g light coAor; the older
Is Is the darker cohpred it becomes. Is must
be boiled a cold wafer, not more Than half q
potful, because, e TOO mach wEter Is used,
the vegetable VII lose its color. The fire
should be a sio~ one 50 that the giice q
gravy VIII not boi avsy. Some Ike saDer
kraut when i Is male fresh, others like ii
when Il has been made and warmed over
Tdis last method Of serving It accounts for
the CELEBRITY With which orders :r tins eisa
are fred q. the German restaurants In.
highest q ~toEies- style O: cooking tkS dszh
& To add % it glass, a haf bottle q noesie
Of champagne, according 70 the qaxotty Of
the food. J0z bsfore It Is sent to tn neeie
The favor G the ctanpagne nAAes one O.
the be1 Of German dixhes tss-e b,se>< std
SpEnscn cooked In tie German ktyis =
favor1ce dish WITH Auss-icAE- fnas veEeta-
b-e mus be botied 9sscxiy In coza.6esAhss
salt ~ssxE. Ia TIE xaae- IN which n n bcs2r
1aers d pos some fne coopEsd oszlonS Some
four. some r1ust gravy. SepPer aac sat, and
toe spinach Is ho2ed . second TINA TX IL i
cooked with COED deal Of bottec. & - sxzs
more soosneoue h mesa OF eo~Ss Be
chopped very fne, sne eoohscSop Il 50 a.
Fast y can Ne strained through . z6s~e. we.
L : SS1las PSzss q splAssca- -Eos1ea Fer.
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