Show The Herald Journal Logan Utah Wednesday November Cabbage Continued from page 13 cellar to be used each fall to make kraut for the family The cabbage was raised In the large family garden until it was ripe anJ ready for harvest It was then washed picked and stripped of all the green leaves Once the cabbage head was cored it was placed into a hand cutter on top of the wooden barrel After a certain amount of shredded cabbage was put into the barrel it was then salted and tamped with a wooden tamper (a large block of wood with a handle) until it was packed solid in the barrel This process was continued until the barrel was full A clean cloth (some used large cabbage leaves) was then placed over the shredded cabbage and heavy boards were placed on top of the cloth Finally large rocks were put on top of the boards to weight and compress the cabbage Each week the excess juice rocks boards and cloth were removed and cleaned They were then replaced and a small amount of water was put on top of the curing cabbage After about six to eight weeks depending on the room temperature the cabbage underwent a miraculous transformation and became cured a glassy cabbage crunchy sauer- called kraut Host of the steps of the old method are still followed by today's krautmakers The only ‘ difference is the use of modern machinery The Providence wards bad a power shredder built several years ago so two people heads same time The new shredder can cut enough cabbage in an hour to fill two barrels Because wooden barrels are hard to find and maintain plastic barrels are used now But the curing process is still the same The formula for cabbage and salt is about a cup of fine salt per washtub full of shredded cabbage The cured kraut that used to be sold in Providence by the panful (about 10 cents a pan regardless of the size pan you had) is now taken to the LDS Church cannery in Ogden where it is' canned ip a very clean sanitary environnMmtV The kraut is placed in large cookers where it is heated to 190 It is then placed in cans and sealed with an automatic sealer After the canned kraut is cooked again for 15 minutes it is cooled and boxed This year the Providence 2nd Ward canned nearly 4000 cans of kraut which will be for sale at their annual Dinner and Bazaar to be held Saturday from 5 pm until 8:30 d pm at the Providence Ward building located at 3rd South and Main in Providence The donation is 35 for adults and 3250 for children Bishop Mario Knowles invites the public to come and enjoy a delicious turkey dinner with all the trimmings — and all the sauerkraut you can eat ut Turkey-Sauerkra- 2nd-3r- pounds sliced lVk frankfurters Cook bacon until crisp Remove and break into small pieces Add flour and brown sugar to bacon drippings and blend Drain sauerkraut and add juice to flour mixture and cook over low heat stirring constantly until thick Combine drained kraut onions green beans and frankfurters Add sugar mixture and bacon bits Turn into greased baking tin Bake for lVk hours at 350 Makes 10 servings 4 1987—15 into Kraut onion eggs salt bread crumbs and water Fill loaf tins with half of pepper pepper mixture Rinse sauerkraut in boiling water and drain well Add lay or sauerkraut to meat mixture in pan then top with rest of meat mixture Arrange bacon slices on top of loaf and bake for 1 hour at 350 Serve with warm chili sauce Makes 25 servings Russian Sauerkraut Soup 3 pounds short ribs of beef quart water carrots 1 3 sliced Baked Spareribs with Sauerkraut 3 sliced onions 2 pounds sauerkraut rinsed The sauerkraut to be served 2 bay leaves at the 2nd Ward dinner Saturpoundsspareribs 1 10 fat is tablespoon not canned It has been peppercorns day 3 cloves Pinch ground sage fresh and will be cooked in kept 1 quart beef bouillon Salt and pepper to taste the homes of ward members 1 can sauerkraut 2 a pounds new potatoes using recipe which includes Dill chopped bacon or ham bits The sauerCut spareribs into serving Sour cream kraut is simmered for a long pieces sprinkle with salt Wipe off meat Add water and time to blend the bacon-hapepper and sage then brown at simmer skim carefully until all flavor into the kraut 450 for 30 minutes scum is removed Add carrots kraut lovers Wash sauerkraut in cold onions Fortunately sauerkraut bay leaf don't have to wait a whole year water Arrange spare ribs on peppercorns cloves and beef to savor another turkey and top of kraut and bake for lVk bouillon to soup and simmer 3 homemade kraut dinner after hours at 375 Baste ribs fre- hours Cool and take off all fat then filling up on the 2nd Ward quently to keep moist Makes 6 dinner The Providence 4th servings reheat and serve with potatoes Ward will hold their annual To prepare potatoes: Boil dinner on with jackets When potatoes d Meat Loaf Feb 6 The have done peel and roll in dill and 3 pounds ground beef also made a large quantity of sour cream as desired Makes 1 green kraut which will be available at 10 servings pepper chopped 1 cup onion chopped their annual dinner or from 4 beaten eggs ward members 1 tablespoon salt Though most of our home Vk teaspoon pepper traditions have been forgotten 1 quart bread crumbs kraut making seems to be here lVk cups water for some time to come As the IK quarts sauerkraut frost hits the valley and the 8 slices bacon snow caps the mountain tops it Mix ground beef green seems to signal the time to 2-- 3-- 4 m Turkey-Sauerkra- ut Kraut-stuffe- rs Kraut making is a tradition in the Braegger family This tamper and cabbage slicer have been in the family for at least three generations Candies of Distinction DOROTHY POLLARD S ran jjsKBr prepare for those famous Providence Ward Turkey-Sauerkra- c MANUFACTURER COUPON in the Providence rs 6M0MR Oftr ptf kMBi fe 2nd Ward M SM9SMII i ) EXPIRES DECEMBER 27 1987 I I I I tf mm IKS H inJunmi IMBCSMNNV a BNowNfeNMafestay MtfNNfeNNMtf Mtfaf mNdtffeylw EL PO I7M7 MCOII IIW-M- mtmm fen ""! mm m acatfmo Cashtoel1MC MtfMNMto OtPl K In 10895 Lowell Overiand Perk Kansas 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