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Show (SHOPPER'S CORNER By DOROTHY BARCLAY I l YEAR ROUND KRAUT HAVE you plenty of sauerkraut to last you through the winter months? Did you put up bushels oi this tasty stuff, while cabbage was cheap at your favorite grocer's? Or do you have to wait till the fall cabbage plenty arrives? Don't worry wor-ry about a thing, lady. Your food store has cans and cans of it for the asking all sizes for all sizes of families. So you can have . . kraut all year FAnliv round, and be healthy, wealthy H tit tl and wise! FEATURE Nearly a billion I generous helpings are represented in the stocks now moving to the markets. mar-kets. As of today, packers' shipments ship-ments of kraut are close to the ten-million ten-million case mark, more than the average for the past five years by 2,375,860 cases. Pretty impressive? Yes, and pretty thrifty, too! In the canned goods line that your grocer handles, only peas, corn, tomatoes and green beans lead kraut in volume and popularity, with nine other vegetables trailing in its wake. Even during the usually usual-ly slow summer months, June and July, 823,556 cases were shipped. So no more of this bottom-shelf stuff for sauerkraut it's in the upper bracket as a vegetable beloved' be-loved' by every family. Thousands of schools, business institutions, and banks serve sauerkraut sauer-kraut in their cafeterias regularly. In one large bank, for instance, thousands of employees eat kraut three times a week. Hospitals and sanitariums feed it to employees and patients alike, frequently. And why? Because it's tasty, because it's economical, because it's highly nutritious. Besides the important vitamins, kraut is rich in lime, potash, calcium cal-cium and phosphorus,, the prime body-builders. And the process of fermentation which transforms cabbage into kraut results in lactic lac-tic acid, both a natural digestive tonic and a chemical safeguard to vitamins exposed to air or heat. For energy food, kraut is hard to beat, and cabbage treated the sauerkraut way is not only tastier, but much more easily digested. Spareribs and sauerkraut are old stuff to you, of course. But have you tried combining two family favorites, kraut and frankfurters? frank-furters? There's a hit tune to play on your stove. Tasty, nutritious, cheap to buy, and easy to fix. Even the frankfurters you can find in cans or jars on your store-shelves, so you can have the makin's of a kraut and frankfurter dinner at your fingertips. Or how about tucking a little kraut into a bun with grilled franks for a quick snack? Or chilling chill-ing the kraut in the refrigerator to have it ready for a cole slaw, or salad, like Pennsylvania kraut slaw, with onions and grated raw beets? 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 winter, be of good cheer! For canned kraut is plentiful. For the processed kraut, only the choicest cabbages are used. These are finely and uniformly cut, insuring in-suring even and uniform fermentation. fermenta-tion. The right proportions of salt and cabbage are maintained scientifically, scien-tifically, and temperature is regulated. regu-lated. The result is a beautiful golden or light straw in color, neither too white nor too dark; and with a normal acid flavor, lending itself to appetizing combinations with other foods, for a tasty, appetizing, appe-tizing, healthy and thrifty meal. |
