Evening star., 1952-02-05
Fronkfurters and krout q Sovory Pair
Ry Violet Eaulkner

Not to be outdone by all otlIer
holidays this month, the Ma
tional Kraut Packers Association
have set aside q special week to
be known as National Kraut and
Frankfurter Week. Food stores
throughout the country will fea-
ture thrifty buys on both these
two items during the week OF
February 7 TO 16.
Besides being an economical
combination this pair rates high
In nutrition. Extensive research
has proved that sauerkraut is a
good health food. high In vitamin
c so necessary for general well
being. It's rich too in body
building minerals such as lime,
potash, iron, PHOSPHORUS and
calcium. Another Of its assets is
the Tactic acid that forms during
the process of Transforming fresh
cabbage into kraut through fer-|
mentation with salt. Lactic acid
In addition to being a natural di-
gestive tonic acts as q natural
chemical safeguard to yitamins.
The canned kraut you buy to-
day is made from choice cabbage
finely cut by specially constructed
machines. This insures even fer
mentation. The proportion Of
cabbage to salt is scientifically
controlled just as the temperas
lures are evenly regulated.
There's lot Of energy packed
into frankfurter, too. The
average frank contains about sol
per cent beef to 40 per cent pork
plus salt. sugar, spices and some-
times a cereal. Kraut and franks
are a tasty team without any
special treatment but they're par
ticularly good when served In
combination with other foods
such as apples. herbs, spices,
potatoes, onions or cheese.
For wholesome dishes that are
kind to the food budget. try these
casserole combinations. You'll
find them q favorite food team
for year round serving.
FRANKFURTERS WITH SPICY
KRAUT
! pound frankfurters
] No. 2h can sauerkraut
2 tart apples
VI cup chopped onion
6 cloves
" teaspoon caraway seeds
2 tablespoons brown sugar
Heat sauerkraut with chopped
apples. onions. seasoning and sugar
half an hour on top OF the stove.
Place franks on top of kraut, cover
and cook over low heat about 2OI
minutes. Serves 4.
SCALLOPED SAUERKRAUT AND
FRANKFURTERS
3 medium -sized potatoes, pared |
and sliced
: tablespoons non-fat dry milk
solids
! No. 2hz can sauerkraut
! teaspoon caraway seeds
12 cup chopped onion
] 10a-ounce can mushroom soup
3 frankfurters
Place slices Of potato in 2-quart
casserole to cover bottom. Sprinkle
with / tablespoon dry milk solids.
Mix sauerkraut, caraway seeds and
onion, Spread one-half Of mixture
on potatoes and top with 4 frank
furters. Repeat layers, reserving
frandurters. Pour mushroom soup
over all and bake in moderate
oven (375 degree F. about As
minutes or until potatoes are al
most done. Top with remaining |
4 frankfurters and return to oven
is minutes. or until franks are
done. Makes 4 to 6 servings.
BARBECURED FRANKFURT
TIERS WITH SAUERKRAUT
6 frankfurters.
2 tablespoons fat.
" cup finely chopped onion.
4 tablespoons flour.
2 cups bouillon q bouillon cubes
in cups water).
2 teaspoons sugar.
" teaspoon pepper.
/ teaspoon prepared mustard.
4 tablespoons catsup.
3 drops tabasco sauce.
No. ~ can sauerkraut.
Melt fat in a skillet, add onion
and cook until tender. Stir in
flour and add bouillon. Then add
remaining ingredients except the
franks and kraut. Cook until
mixture thickens, stirring con-
stantly. Cut frankfurters in 4 or
5 pieces and add to the sauce.
Heat well. Place sauerkraut in o
saucepan and heat well. Turn out
onto a warm platter and top with
frankfurters and sauce. Drained
kraut may be heated and pressed
into q quart ring mold, then un-
nodded and filled with franks and
sauce. Serves 6.