97. SAUTÉD SAUERKRAUT.--If an entirely different way of cooking sauerkraut is desired, it may be sautéd. When nicely browned and served with boiled frankfurters, it is very appetizing.
SAUTÉD SAUERKRAUT
(
Sufficient to Serve Six
)
- 1 qt. sauerkraut
- 4 Tb. bacon or ham fat
- 2 tsp. salt
Steam the sauerkraut over boiling water for about 1 hour. Then melt the fat in an iron frying pan, add the sauerkraut and sprinkle with the salt. Place a cover over the pan and allow the sauerkraut to sauté until it is slightly browned on the bottom. Stir and continue to cook until the entire amount is slightly browned. Serve hot.
CARROTS AND THEIR PREPARATION
98. CARROTS are one of the root vegetables. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar. Besides being valuable in the diet for their mineral salts and bulk, they add variety to the menu, especially in the winter, for upon maturing they can be kept for a long time if they are properly stored. As tiny young carrots, they are also much used as a summer vegetable, and when cooked whole and served in an attractive way they make a delicious vegetable dish.