The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1918-07-13
! quantity of loose cabbage leaves

A quantity of loose cabbage leaves.
thoroughly rinsed, is laid over the
kraut and a porcelain plate or per-
forated wooden cover, fitted to the in
side of the JAR is placed on. A clean
stone is placed on to weight the lid
down as the process of curing pro-
crosses. If tamping has been thor
oughly done, contents of the lar. 9TH
er than the stone weight, will be COW
cred with liquid. Protection from
dust particles and flies may be pro.
vided by tying several layers of cheese
cloth securely over the jar.
Kraut made early in the season.
cures in from 16 to 20 days. Later in
the season. the curing process con-
tinues for three or four weeks. Since
temperature of 59-64 degrees
Fahrenheit is most favorable to the
meteorological action which effects
the curing, it is best to place the cask
or jar in a cellar or cave. Several
days should be allowed after the
kraut is cured before it is used. The
curing process is completed when
bubbles cease to rise at the edge of
the jar. This can be determined by
removing the cloth cover occasional
ly.
The cabbage leaves. with possibly a
thin layer Of discolored kraut, will
need to be discarded from the TOP of
the jar. Properly cured kraut is of
rich light yellow color, and may be
taken from the jar as needed for the
table use or market purposes, if suf-
ficent liquor is left to keep the re-
naming quantity covered continual
ly. xrIx19l4l
common practice in many house
holds is to pack the product in glass
jars or sealed tin cans. This does
away with the trouble of opening the
Jar or cask during the winter. Prac-
tically all kraut for commercial use
is packed by the manufacturers or by
canning factories in Theoretically seal
cd containers Cans are filled secure
ly and little liquor or water is added.
Contents of each can when turned out
usually stands up alone in a solid
mass. Lacquered, sanitary or open
top cans are preferable to those CT
the hole and cap type
Local markets usually buy and sell
kraut in bulk. This practice is not so
convenient and is likely to be less sam
itary than that of handling the pro-
duct lin Theoretically sealed cans.
Average price paid by local mar
kets for kraut in bulk ranges from rs
to go cents per gallon, according to
demand. Canned kraut retails from
IL to 20 cents per can. Hotels and
restaurants furnish a ready market
for bulk or canned kraut of frst-clase
quality during the winter season.
Ways of Using Kraut When Pork is
Plentiful
Kraut and Pork Chops. Broil the
pork chops in pan. Remove them
and place them in a warming oven.
Add to the fat in the pan, / cupful of
bread crumbs and cupfulls or more
OF kraut. When the mixture is
thoroughly heated, shape it into a
loaf. Place it On the platter, and ar
range the chops around it. Garnlsh
the dish with parsley.
Kraut and Bacon. Broil as many
slices of bacon as desired. Remove
the bacon, and brown in the fat /
small onion, sliced thin, and cupful
of tart apple cut in dice. Then add
about 1 pint of kraut and heat it thor
oughly.
Kraut with Spare Ribs or Frank
furters. Kraut is good served with
either spare ribs or frankfurters, pan
broiled. The kraut is heated in the
fat that cooks the meat
10 ho