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Show Sauerkraut Steps Out! BUILD a better mouse trap, or produce a better sauerkraut and the world will And a path to your cellar. Even in the days when kraut hid its light in a barrel bar-rel in the cellar, epicures found it. Today, when it can be bought, crisp and savory in nice clean cans, the fashionable world has found it on the grocery shelves. They have found, also, a variety of smart ways of serving this health-Tul health-Tul and long-favored food. Your family will like them so will your guests. In Fashionable Frocks Calf's Liver with Fried Sauerkraut: Sauer-kraut: Cut one and one-half pounds of calf's liver in pieces for serving. Dip in boiling water for a few moments, drain and remove the skin along the edges and veins. Season well with salt and pepper, and dip in flour. Fry in hot fat in a skillet until done and a nice brown. Remove, and use the drippings for making a brown milk gravy. Meanwhile drain three cups of canned sauerkraut and fry in a skillet with three tablespoons of fat until slightly brown. Serve with the liver and gravy. This serves six persons. Creamed Sauerkraut: Saute three tablespoons of sliced onion and four tablespoons of shredded green pepper in three tablespoons of fat until the onions become pale yellow. Add three tablespoons table-spoons of flour and stir until smooth. Add two cups of milk slowly, stirring until thick and creamy. Season to taste with salt and pepper. Add two cups of canned sauerkraut and heat thoroughly. thor-oughly. This serves six persons- |