Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-05
Cabbage Recipes From Many Countries
Brought to This Corner by Mrs. Wilson
Sauerraut Is Little Troublesome to Prepare, but Delicious
When Finished and Can Be Put Up for Winter
sprinkle with finely minced green pep
pers. Serve as n portion.
Dutch Cabbage and Sauerkraut

sprinkle with finely minced green pep
pers. Serve as portion.
Dutch Cabbage and Sauerkraut
Select a cedar pail or small barrel
and remove the end piece or top Of
barrel. Now use regular slaw knife
or cutter for cutting the cabbage. To
successful make sauerkraut at home
you will need dairy or pickling salt
table salt will not do; heavy wooden
mallet for pounding the cabbage; a
piece OF board, cut two inches smaller
than the top Of the keg heavy stone to
weigh down cabbage; cheesecloth. Use
firm, white heads of cabbage.
First remove the outside leaves and
| then do not wash or wet. Shred the
cabbage and pack in the container as
fast as each head IS shredded Scald
the pail or keg and then rinse with cold
cabbage. Line bottom and sides, as you
work up, with the coarse outside cab :
bage leaves. Place in bottom one inch
layer Of salt and then one inch layer
of cabbage. Sprinkle each layer thickly
with salt. Pound each layer down hard
when pail is filled to within two inches
OF top, cover with one inch layer of
salt. Now take double fold Of cheese
cloth which has been wrung out OF
boiling water and then chilled in cold
water and tuck the cloth down firmly
over the cabbage. Cover with one inch
layer of salt and then place the board
cut to fit, on top. Place the heavy stone
on this. Stand in n cool airy place 70,
three or four weeks to ferment. Thil
kraut may be used in three weeks time
Always wash and scald the cheeseclotf
before recovering. Be sure that the cloth
is cold when used to cover with kraut
After the Eraut stands two months yor
can can 1t for future use, II you wish
To Can Kraut
Place the kraut in a preserving ket
tie and cover with boiling water. Brin,
to boil and cook rapidly for forty fiv,
minutes. Let cool and then drain anG
pack into all glass quart jars. FIJI
kraut to. neck of jar and then fll I,
overfowing with boiling water, con
tanning one tablespoon of salt to ever,
two quarts Of boiling water. Adjus
the rubber and lid and partly seal
Place jars in hot water bath and proc
ess one and one-half hours, countin,
the time from the minute the watei
starts 70 boil in bath. Remove wher
time limit expires and seal securely. Le
cool and then dip melted parafln ant
store in cool place.
1t is important to have water at leas
three inches deep over tops Of lars 1,
water. bath, This kraut Is ready T.
serve by simply reheating for ten min
utes.
Philadelphia Relish
Chop fine two large heads Of cabbag,
and place in preserving kettle and adj
Sir red peppers, chopped fine anc
pdrb0iled,
Str green peppers, chopped fine ane
pdrbOtled,
One ounce Of celery seeds,
TtoO ounces Of mustard seed,
One cup OF picking spices,
Add sufficient white wine vinegar I,
nearly cover. Bring to boil and cool
for five minutes. Fill into all glass Jar,
and seal. Let cool. Dip tops of Jar
In melted paraffin.
Do not mistake tho distilled vinoco,
for white wine vinegar. Ask for ant
zee that the labo
vinegar. Use either white porceIair
lined or enamelcd preserving kettle an,
wooden spoons.
This relish is best in half-pint iars
DO not use jars with metal tops th,
vinegar is APT 10 work under the nor
celain or glass lining and create 8
deadly poison,