The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-11-02
FACTS ABOUT
STAPLE FOODS
sansr krant


'Sauer kraut has been one of the
staple, beneficial foods of the human
race since the memory of man." DR..
John Dill Robertson, health commits
sioner of one of our largest cities, is
quoted as saying.
Dieticians of all nations agree that
for genuine wholesomeness and fine
appetizing quality sauer kraut has
no superior There is a certain
acidity to the fermented cabbage
that seems to be required as an aid
to the juices of the stomach, 1t is
such a beneficial stimulant to diges-
ton. Many people who can not eat
cabbage in any other form are bene-
fitted by adding sauer kraut to their
menu
1t is not only one of the most anci-
ent but one. of the most cosmopolitan
of foods. Every nation has recogniz-
cd its value in the diet and expert
enced an increasing demand for this
product as knowledge of dietetics
grew.
Hundreds Of years ago the German
peasants put it up in their empty
wine casks. While the ancient Rus
sian method OF curing kraut was
practically the same as the German
the Russian peasants used to pre-
serve their kraut in pits in the
ground
During the first winter of the pres
ent European war newspapers gave
accounts of the pits of sauer kraut
the Germans had previously placed
at various points along their line Of
march.
This appears to be a test supreme
and proves that as a nation they had
the greatest confidence in the powers
Of sauer kraut.
The method of making as with all
products that graduate into the
commercially made" class has been
greatly improved by being given
scientific consideration.
In the old days the farmer cut up
his cabbage, processed and packed 1t
with tools at hand or easily home
made. His formula was intuitive, so
TO speak.
Since commerce took a hand spec
ial machines have been made to shred
the cabbage into long strips and the
curling is done in large watts under
the most rigid sanitary regulations.
American manufacturers have
spared no expense in the perfecting
Of the American process. Several
manufacturers have engaged foreign
experts to the end that American
kraut has reached the point OF excel
lence unmatched by the product of
any other country. Add to its bene-
ficial properties and the sanitary
conditions under which kraut in
made the fact that. as a food, it is
one Of the cheapest on the market
and you will see the reason for its
popularity.
Splendid sauer kraut is sold in
quart cans, containing enough for a
family Of six. Be sure though in
buying canned kTaut to demand a
brand noted for the quality Of all its
products.
Remove entire contents from a can
As soon as opened. Allow kraut to
stand in an open dish for twenty
minutes. Season by adding one
tablespoon of vinegar, one teaspoon
butter and salt and pepper to each
coffee cup Of kraut; serve hot.
Prepared this way the kraut may
be used in place Of cabbage in any
menu that includes that vegetable.
Sauer kraut Saiad-Prepare and
season as above, cool and serve on
lettuce leaf with garnish Of candied
eranberries.
Spare Ribs and kraut - F'reshen
kraut and add salt and pepper. Put
in roasting pan with spare ribs after
they have been in the hot oven about
twenty minutes.