European and American cuisine

Brussels Sprouts saut6d in Butter.— Glean and wash in cold water 1 quart of Brussels sprouts ; place them in a saucepan, cover with boiling water, add Yt teaspoonful sugar, and boil 10 minutes; drain and rinse off with cold water. Melt 1 tablespoonful butter in a saucepan, add the sprouts, 1 even teaspoonful salt, and Y^ even teaspoonful white pepper ; cover and cook till done, about 10 min- utes; then serve. Sauerkraut with Pigs' Tails.— For a family of 6 take 2 quarts of sauerkraut and 3 pounds pigs' tails. Hold the tails over a gas jet, light, or burning paper and singe off the hair ; scald in boiling water and rinse off in cold water ; place the tails in a sauce- pan, the kraut on top ; add sufficient boiling water to nearly cover the kraut, put on the cover, and boil lYt hour. Peel 1 large potato, wash and grate, and add it to the sauerkraut, stir and boii 5 minutes ; serve the pigs' tails on a hot dish and the kraut in a covered dish. Sauerkraut is at times neither salty nor sour enough ; in that case, add some salt and 1 or 2 tablespoonf uls of vinegar ; if the kraut 484 VEGETABLEa is too salty or too sour, it must be washed in cold water before boiling. Sauerkraut with Chestnut Purfie.— Place ly, quart of sauerkraut in a saucepan, cover with boiling water, add 4 ounces pure lard and Ys pound of parboiled salt pork, cover and boil 1^1^ hour ; then pour the kraut into a colander, drain off all the water and fat, return it to saucepan, add 1 pint white wine, and cook 15 minutes. At the same time prepare a chestnut pur6e. When ready to serve, dress the kraut on a hot dish and lay the chestnut pur6e in a circle around the dish ; or put the pur^e in a border form, turn it on to a hot dish, and put the sauerkraut in the center. Serve with fresh roasted ham, roasted pork, braised poultry, or with boiled ham. Sauerkraut with Pur6e of Peas. — Place 3 pints sauerkraut in a saucepan, add 3 pints boiling water. Place iVs pound of lean bacon or lean salt pork in another saucepan over the fire, cover with cold water, boil 30 minutes ; remove and rinse with cold water, then add it to the sauerkraut, and boil till tender. Shortly before serving, remove the pork or bacon and lay it on a hot dish ; dust Vi tablespoonful flour over the sauerkraut, and cook a few minutes. At the same time wash 1 pint of split or shelled peas, place them in a saucepan with 1 quart of cold meat broth, add 1 whole onion and y, carrot, boil until done and thick (if necessary add more broth) ; when done press the peas through a sieve into a clean saucepan, add y, ounce butter, and season to taste with salt and a little white pepper. Dress the sauerkraut on a dish, and lay the pea pur6e as a border around the kraut ; cut the pork or bacon into slices, and lay them around the pea pur6e ; or serve each in separate dishes. Another way is to put some pigs' knuckles in a saucepan over the fire, cover with boiling water, and cook 1 hour ; then add the sauerkraut and cook lYs hour. Taste, and if the kraut has not enough salt add some, and if not sour enough add a little vinegar. When done serve on separate dishes. If salted pigs' knuckles are VEGETABLES. 485