| Show SHOPPER'S CORNER i By DOROTHY BARCLAY I YEAR ROUND KRAUT HAVE you plenty of sauerkraut to last you through the winter Did you put up bushels ol this tasty while cabbage was cheap at your favorite Or do you have to wait till the fall cabbage plenty Don't worry about a Your food store has cans and cans of it for the asking all sizes for all sizes of So you can have kraut year o u n and be wealthy I Kit I and FEATURE Nearly a billion I generous helpings are represented in the stocks now moving to the As of packers' shipments of kraut are close to the ten-million case more than the average for the past five years by Pretty and pretty In the canned goods line that your grocer only tomatoes and green beans lead kraut in volume and with nine other vegetables trailing in its Even during the usually slow summer June and cases were So no more of this bottom-shelf stuff for sauerkraut it's in the upper bracket as a vegetable beloved by every Thousands of business and banks serve sauerkraut in their cafeterias In one large for thousands of employees eat kraut three times a Hospitals and sanitariums feed it to employees and patients And Because it's because it's because it's highly Besides the Important kraut is rich in calcium and the prime And the process of fermentation which transforms cabbage into kraut results in lactic both a natural digestive tonic and a chemical safeguard to vitamins exposed to air or For energy kraut is hard to and cabbage treated the sauerkraut way is not only but much more easily Spareribs and sauerkraut are old stuff to of But have you tried combining two family kraut and There's a hit tune to play on your cheap to and easy to Even the frankfurters you can find In cans or jars on your so you can have the makin's of a kraut and frankfurter dinner at your Or how about tucking a little kraut into a bun with grilled franks for a quick Or chilling the kraut in the refrigerator to have it ready for a cole or like Pennsylvania kraut with onions and grated raw CANNED KRAUT So if you haven't enough of your home-made kraut on hand to tide you over till the big shipping months of early be of good For canned kraut is For the processed only the choicest cabbages are These are finely and uniformly insuring even and uniform The right proportions of salt and cabbage are maintained and temperature is The result is a beautiful golden or light straw in neither too white nor too and with a normal acid lending itself to appetizing combinations with other for a healthy and thrifty |
