Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-12-11
Governments Recipes
to Cook Sauer Kraut

Eating Sauer kraut is not a violation
OF neutrality. the Department of Agri-
culture seems to think. but on the
other hand is "a very commendable
action. Sauer kraut is declared one
method Tor preserving cabbage when
fresh vegetables arc scarce, and may
be eaten raw. fried. boiled with pork,
with onions added. or with wiener
WurSt sausage and Drowned in oven or
cooked with Sparerips
The departments weekly news letter
gives the following recipe for prepar-
ing the delectable circuit" as she is
known in English:
Use one to three quarts salt to twenty
gallons shredded slaw. Remove out
side leaves and hard core of cabbage.
Shred finely. Line the keg with the
larger leaves on the bottom and sides
as you fill it. Put in d three-inch layer
OF shredded cabbage and sprinkle with
four or five tablespoonfuls salt. Continue
to repeat this process, lining with the
large leaves. Pound it all down well
until the cask is full and covered with
the brine. Cover with the large leaves
and board cover TO fit inside the cask
Weight this cover down with heavy
weight SO ii will keep the cover level.
IT is necessary that all the ca bbage be
covered with brine at all times Keep
in cool. dry cellar three weeks to a
month. Remove the scum and see that
the kraut is we'll covered with juice.
When the weather is warm the kraut
will cure in sixteen to eighteen days,
when it is ready for use or for canning.
Stuffed baked cabbage and boiled cab
bage. if properly prepared. arc very
decided additions to the family table,
and the departments specialist recon-
mends the following methods of prepa-
ration for these dishes:
STUFFED BAKED CABBAGE.-Nine
per pod, one square inch ham or
slice OF bacon, one tomato. one head
cabba ge. salt and pepper. Remove outer
leaves of cabbage. soak in cold water
one-half hour. Scald the head and the
large leaves in boiling salt water with
one-third teaspoonful soda for about
fifteen minutes. Make stufflng of the
minced ham or bacon, the sausage.
onion and tomato. Mix well and sea-
son. Lift cabbage from water. drain
well, and open carefully to the heart
Put in two or three tablespoonfuls,
dressing, fold two or three leaves over
this, then put III more dressing. and so
on until cabbage is we'll stuffed. Place
the outer leaves around the stuned
head, press together. and tie. Put into
a buttered baking dish; pour over 1t
one cup white sauce. seasoned with red
pepper and little salt. Sprinkle top
with buttered crumbs and bake until
tender (about fifteen to twenty-five
mInuteS). remove outer ieaEeS; serve
on a hot dish with the sauce.
BOILED CABBAGE.-Remove the
outer leaves from the cabbage, cut into
halves if small head, into quarters if 4
large head, and remove the tough stalk.
Allow to soak in cold water about if
teen minutes before dropping into al
vessel of boiling sailed water to which
YOU have added one-third teaspoonful
soda. Cabbage-in fact. all strong
favored vegetables. such turnips,
onions and cauiiflower-should be
cooked in L large amount of water and
be cooked uncovered. This will pre-
vent the disagreeable odor during cook
ing. Cook about thirty-f1ve minutes or
until tender, the time varying with the
size of the cabbage. Remove from the
water, carefully, drain. season with
salt. pepper and butter. or white
sauce may be poured over the cabbage.
Serve hot on hot dish.