Food recipes
Sauted Sauerkraut
Sauted Sauerkraut
Ingredients:
1 qt. sauerkraut
4 Tb. bacon or ham fat
2 tsp. salt
Directions:
Steam the sauerkraut over boiling water for about 1 hour. Then melt the
fat in an iron frying pan, add the sauerkraut and sprinkle with the
salt. Place a cover over the pan and allow the sauerkraut to saute until
it is slightly browned on the bottom. Stir and continue to cook until
the entire amount is slightly browned. Serve hot.
CARROTS AND THEIR PREPARATION
98. CARROTS are one of the root vegetables. They are similar in
composition to beets, having practically the same total food value,
which is for the most part carbohydrate in the form of sugar. Besides
being valuable in the diet for their mineral salts and bulk, they add
variety to the menu, especially in the winter, for upon maturing they
can be kept for a long time if they are properly stored. As tiny young
carrots, they are also much used as a summer vegetable, and when cooked
whole and served in an attractive way they make a delicious
vegetable dish.
99. SELECTION AND PREPARATION.--The selection of carrots is a simple
matter, because they keep well and are not likely to be found in a
spoiled condition in the market. When small summer carrots are
purchased, they should be fresh and should have their tops on. Winter
carrots should be as nearly uniform in size as possible and should not
be extremely large. Those which are too large in circumference are
likely to have a hollow in the center and are not nearly so desirable as
thin, solid ones. Carrots of any kind should be uniform in color, and
should be without the green portion that is sometimes found on the top
near the stem and that is caused by exposure to the light in growing.
100. In preparing carrots for cooking, they should be scraped rather
than peeled, in order to avoid wasting any of the vegetable. They are
always cooked in boiling salted water, after which they can be treated
in various ways. The water in which carrots are cooked should not be
thrown away, as it may be used to flavor soup stock. If any carrots
remain after a meal, they may be utilized in vegetable salad or soup.
101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they
will be found to be delicious upon being boiled and then dressed with
butter. Winter carrots may be prepared in this way too, but they will
probably require a little more cooking to make them tender.
BUTTERED CARROTS
(Sufficient to Serve Six)
Ingredients:
1 qt. sauerkraut
4 Tb. bacon or ham fat
2 tsp. salt
Directions:
Steam the sauerkraut over boiling water for about 1 hour. Then melt the
fat in an iron frying pan, add the sauerkraut and sprinkle with the
salt. Place a cover over the pan and allow the sauerkraut to saute until
it is slightly browned on the bottom. Stir and continue to cook until
the entire amount is slightly browned. Serve hot.
CARROTS AND THEIR PREPARATION
98. CARROTS are one of the root vegetables. They are similar in
composition to beets, having practically the same total food value,
which is for the most part carbohydrate in the form of sugar. Besides
being valuable in the diet for their mineral salts and bulk, they add
variety to the menu, especially in the winter, for upon maturing they
can be kept for a long time if they are properly stored. As tiny young
carrots, they are also much used as a summer vegetable, and when cooked
whole and served in an attractive way they make a delicious
vegetable dish.
99. SELECTION AND PREPARATION.--The selection of carrots is a simple
matter, because they keep well and are not likely to be found in a
spoiled condition in the market. When small summer carrots are
purchased, they should be fresh and should have their tops on. Winter
carrots should be as nearly uniform in size as possible and should not
be extremely large. Those which are too large in circumference are
likely to have a hollow in the center and are not nearly so desirable as
thin, solid ones. Carrots of any kind should be uniform in color, and
should be without the green portion that is sometimes found on the top
near the stem and that is caused by exposure to the light in growing.
100. In preparing carrots for cooking, they should be scraped rather
than peeled, in order to avoid wasting any of the vegetable. They are
always cooked in boiling salted water, after which they can be treated
in various ways. The water in which carrots are cooked should not be
thrown away, as it may be used to flavor soup stock. If any carrots
remain after a meal, they may be utilized in vegetable salad or soup.
101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they
will be found to be delicious upon being boiled and then dressed with
butter. Winter carrots may be prepared in this way too, but they will
probably require a little more cooking to make them tender.
BUTTERED CARROTS
(Sufficient to Serve Six)
Printed from https://recipe.bluelayer.org/recipe/65508/sauted-sauerkraut