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Kraut vomotnation* m
Make Choice Dishes
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. Sauerkraut it « relatively in* * expensive food, whether purchased,/ canned or in bulk, and supplies are large this winter, the U. S. Depart- ~ ment of Agriculture advises bud-'' get-wise homemakers. The unusually large production' of latecrop cabbage in the fall offered plenty for kraut packers.
Popular combination dishes using this pickle-vegetable range™ from kraut with sausage, sparejibs, frankfurter and pig knuckles to kraut • with fried liver, baked fish, even roast duck or turkey.
Kraut can be served either hot or cold. How much sharp flavor it keeps when served hot depends on how long it is cooked. To pre- t serve the tang, just heat the kraut through. For milder flavor, let it cook longer. Cold sauerkraut can be served plain, or drained and chopped in vegetable salad combinationswith shredded raw carrots or cubed cooked beets, for example. • _ • - , ■ - • >
Savory kraut, Norwegian style, is a quick vegetable dish for cold weather. Heat % -cup or less of fat in a skillet. Add 1 quart of kraut and 1 teaspoon celery ot caraway seed. Mix well, separating the kraut with a fork. Then Cover and cook 5 minutes. Serve hot. (If desired, add onion or apple for variety;) — ... -1'/'
For a winter main dish, put alternate layers of kraut and cooked noodles in a baking dish or casse
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