The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-03-29
KRkUT SHOWS
+. DECIDED CAIN
IN POPULARITY
Consumption Last Year
Nearly Thrice as Great
as in 1888.

as in 1888.
saueTkra-t has become one Of the
accepted staple foods Of the Amer
ican people. In fact. the increase in
Consumption has been so rapid that
The United states IS threatening
Germany record as the leading
krau consumer OF the world.
A. present the per capita con-
uImp.in q kraut IN the United
States IS averaging approximately
l. pounds. The production this
SEASON Us somewhat behind the
yearly average but prices are still
vel DO lue with the Low levels OF
recent years.
An Indication 40 the steadily grow
lng popularity of the dish Is gwen
by the John r. thompson CO.
operating national restaurant
system az vel as hotel dining rooms
and other food 9urvcying establish
imports Eraut dish sales increased
nearly three times during 1884 over
the preceding year In The main
the demand is for the old staudbys
OF spare ub- and kauf or p0rk
shoulder and kraut. but there is also
a growing demand for kraut In the
form Of a side dish and in salads
Here AFRO three recipes for the
lighter kraut dishes
Onions With Kraut
Peel SIX onions. scoop out from
the top A portion o. the center.
ParboI them for five minutes. and
turn them upside down TO drain.
Pill them with the following mix
tJre
run saurrkraut
cun sofa bread crumbs
f1 cup feu-orrr fish. meat or chicken
nnrfr minfedl
The orion taken from the center
chopped huri
ft traepaa1 srt
p teaspoon ulprika
tablespoons melted butter
Fll the onions heaping full with
the above mixture and sprinkle the
tops with crumbs. Place them in
pan with am inch of water: cover
and Iet cook in an oven Tor an hour.
or until tender, but not so long as
20 lose shape. Take of the cover
the last FIVE minutes so they VIII
brown very slightly.
Olive Relish
o. cups saucrkrsut
package lemon Iell-O
cun boiling water
cup finely chopped CELERY
T. olives stuffed With pimentos tslieed
in rin-sI
~ t1.poon salt
green peppers
lettuce
French or Mavonnaise dressing
Dissolve a package Of lemon gela-
tine in one cup boiling water. When
cool add sauorkraut. lemon juice,
celery. olives and salt. AS IL begins
70 thiCkCn. pour into green peppers
from which seeds and partitions
have been removed The green pep
pcrs serve as individual mOlds.
When chilled. slice IN thin rings
and serve on thin slices Of toast
with "a dab of thick mayOnnaiss
drCs.u- GA top Of each ring. Serve
as first course at a luncheon or
dinner
Dressing for Salads
Br~qu,n of the fact that VINEGAR
must not be- used with sauerkraut.
al the salad dressings are made
with lemon Juice The value OF
the Tactic fcrment in sauerAaut Is
spoiled II vinegar is used.
II YOU prefer 20 Use Your own
salad dressing recipes. lust subSti-
tutc lemon Juice for vinegar when
preparing them for use with sauer-
kraut However. the following re-
4 cipe Is suggested.
rEE
OIL, teaspoon drv mustard
teaspoon salt
tablespoon lemon juice
cups salad oil-olive.
corn or cotton-serd.
Place the egg IN a bowl. put in
the dry ingredients and add the
lemon Juice. Beat these together
a few seconds and add a small
amount OF salad oil Beat until
dressing begins 10 thiCken. Then
add the oil in larger amounts until
tie dressing is Of the desired stiff
ness. This IS q quickly and easily
made mayCnnaise.