Cooking Sauerkraut

Ingredients

• butter
• dripping or salt pork fat
• a sliced onion
• a few spoonfuls of water

Method

1. 1

   Take sauerkraut from the barrel, wash if very sour, put butter or fat in a frying-pan, add onion, water, cover, and stew slowly for an hour; stir well before serving.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 191. The excerpt below is the record exactly as published.

butter; put it in a baking dish, sprinkle grated cheese on top, and bake in a good oven until a broom straw, when thrust into the middle, will come out clean, STEAMED — Pick over the rice and wash it thoroughly in cold water; put it in a farina boiler, with | teaspoon of salt and 1 pint of boiling water to each cup of rice; cover, and cook till soft (about ^ hour); then remove the cover and let it dry off, stirring it with a fork to facilitate the escape of the steam and keejp the grains sci:»- arate. If you have no double boiler it can be put in a tin xoail and steamed in the steamer. Stock or milk .'jj / can be used instead of water, if desired, but use a little more. RICE WITH CHEESE — Steam some rice in either water or milk; then mix in some grated cheese, pepper and salt; put the mixture in a pie=disli or tin, shake some grated cheese on top, and bake until nicely browned. The mixture must be fairly moist befere it is baked, or it will get dry. Rice appears to" be a native of the East Indies, and it has formed the princiiDal food of the Indian and Chinese people from remote antiquity. It is now cultivated in every country where the climate is suitable. It contains about 75^ of starch, and because kice. it has little fat or albumen, it is not fit for a sole article of diet. In nourishing properties it is greatly inferior to wheat, but it is a light and whole., some food, and is well adapted for invalids. As it has little of the heat pro- ducing elements, it is suitable for the inhabitants of hot climates. It goes well with meat and other articles rich in albumenoids. VEGETABLES 249 SALSIFY OR VEGETABLE OYSTER. Scrape the roots clean, and keexD them covered with cold water containing a little vinegar, until time to cook, as exposure to the air will blacken them. Then boil till tender, in salted water — about 1 hour. After boiling thus, it can be mashed, the fibres picked out, salted to taste, butter worked in, and served in a warm vegetable dish. Or, after boiling, they can be drained, sliced, dipped in frit- ter batter, and fried in smoking hot fat; or egg and bread- crumbed, and then fried. Or the slices can be saut6d in a frying-pan, with butter or salt pork fat. CREAMED SALSIFY — Wash it, scrape, cut into slices | inch thick, boil till tender in a sauce-pan; then turn off most of the liquor, add milk or cream, and salt to taste, and boil 5 to 10 minutes longer; thicken the liquor with rice flour or other thickening, and serve hot. If milk is used add a large lump of butter. ESCALLOPED SALSIFY Boil, mash it, moisten with milk, add butter, salt and pepper to season, put it in a baking-pan, cover with dry 'crumbs, and bake in a quick oven about 7 or 8 minutes. salsify. Salsify (also called vegetable oyster) belongs to the natural order Composifce, the same order to which lettuce and chicory belong. It is the root which is used, which is shaped somewhat like the common carrot. As a rule, members of this order are tonic or stimulant in their medicinal qualities. SEA^KALE. BOILED. — Wash the kale thoroughly and examine it for insects; tie it in bunches like asparagus, and boil about ^ hour, or until tender, in water containing a trifle of salt; when done, drain thoroughly on a cloth, untie the bundle, and spread the kale on slices of toasted bread; then pour over it hot butter sauce. Seaskale resembles asparagus, and belongs to the same tribe. It is easily cultivated. It is so light that the most delicate or- ganizations may readily eat it, and it is nutritious, stimulating to the appetite, and easily digested. It usually contains no sugar, but some mucilage and starch, the percentage being, starch and mucilage, 3; cellulose, 1; albumen 2A; mineral matter, 0.6, and water, 93. sea kale. SooTOH Kale. — This has a fine head of curly leaves; the ten- derest are used as greens, and are pre])ared in the same manner as dandelions and other greens. This herb may be planted late, like late turnips, and is in sea- son, if planted early, from midsummer to late fall; it may be picked green and fresh, even after the ground is covered with snow. RADISHES. These are washed and scraped, and to keep them fresh looking 250 VEGETABLES are placed on the table in glasses containing a little water. All vari- eties are served in the same way. There are many varieties of the radish, and they are supposed to possess some power in stimulating the appetite. The radish is demulcent, stimulating ana diuretic, but it is not suitable for those with weak digestive powers. SAUERKROUT. TO MAKE — Choose firm, white cabbage heads and remove the coarse outer leaves, and the large fibres of the back of the white leaves; chop coarsely, and for about 30 medium^sized heads, allow | lb. of salt and mix it well with the chopped cabbage; cover the bot- tom of a small oak barrel or cask with cabbage leaves, and press the cabbage firmly into the barrel, or pound it down with a wooden pestle. When all the cabbage is firmly packed, cover with cabbage leaves and a cloth, then have a round cover that goes into the barrel, press it down firmly and put a stone on that to keep it in place. As soon as it begins to ferment (and you will know it by the odor) place the barrel in a cold cellar or storehouse, where it will not freeze. Made in October, it is ready to cook in February. TO COOK — To cook sauerkrout, take it from the barrel, and if very sour it can be washed in a plenty of water and drained dry in the colander; put butter, dripping or salt pork fat in the frying=pan, add a sliced onion, if liked, put a few spoonfuls of water

Cook this with the app: pantry check, scaling, and the assistant.