Show SAVING AND WASTING ae save by using 4 date alp to aw sweeten f puddings and cereals f ff fruit and not cut confections confect ions for candy ad f 5 honey no maple ago sugar jjr i and amcha molasses in miles cookies 5 and fall 11 dc acita ItA jt L lesa 0 be eager 1 in beverages 5 IT I 1 thinner altura or to no arup 1 in 5 11 canning arms 1 no frosting unless made with 1 4 out at eg sugar f west waste by losing sugar dregs drege lii in coffee cups and j iced oil tea on tumblers fumble rs augir la aereal and ad isimal sugar spilled 1 in little lots late 1 in making cooking sugar bant to make caramel for flavor or rioting coloring good sugar eugne B spoiled polled tn in scorched f jj food or by careless relesa ca cooking I 1 pieces piece of cat cad a or cookies of oc 1 t ony any retained dessert left to f b be thrown arthrow anav v to X raut 1 la 1 lit season attempts have be bem made to keep popular the til tasteful and pop popular dish of sauerkraut by changing the mma to liberty cabbage but it if tile the rose me naz aiu squall it as sweet at by any other name to will kraut tonte table as good t to 0 nomy many people whether its time name b be changed or not net th the P essential tint points to A rook it good kraut harlot are the use of mature a bound ind cabbage scrupulous clean cleanliness diness ar hont the process and propel toffen care a of the surface of the brine after fermentation is completed la in making mailing sauerkraut for far home pur pup pie poles A the llie outer green leaves of the cubbage cabbage should be removed just as in preparing the head tor for boiling in addition all dreaded or bruised leaves leavea should be discarded end ad the core cam ra holed jf aln for this par pose IS s not available it Is i to quarter the heads ad lie ice oft off the th part of the core remaining on each q quarter barter tile llie cabbage all should aid b by con one of the head hand shredding 1 machines sold upon the market for lucli ill purposes a or it 11 one a I 1 IB not at it avell ali able the beside may be cut into thin slices willi wh a slaw cutter or a larke lare knife afe the a shredded cabbage should bo be peeked packed immediately let into A pIr perfectly factly clean watertight receptacle each fis A a cider or u wine fee baral till keg or tub hd A aa it Is packed let into ties the receptacle add salt in tile the pre proportion of one pound of cf silt to fully pounds ot of cabbage dl di tribu it evenly throughout the cab bage age hell orla ralta bole shown that A approximately tw two A and mt one balf p pounds da of aalt ali to F each h or one bar hundred alred p pounds 1 of shredded rub cabbage cubbage bage give the best beat flavor to the resulting kraut IN ahen hen the barrel 1 or crock crack 1 is nearly part full fall it the cabbage should be pressed do down as 1 firmly 11 1 na As possible an and it 1 cov I 1 red ered with 1 th a CI clean board cover it I 1 advisable ab a but not net ese essential entil that elela clein cloth be pit placed e over avar the cabbage he be dab v tore the cover I 1 ia put pat jet anto place piece the salt soon extracts a considerable amount ot of the cabbage juice from the cabbage and a sufficient lelit weight of clean brick or stone should bo be added to muse cause tile tha brine to rise up to the wooden color set the container aside until a a U is dem complete and skim off any cum that for forma |