Sauerkraut

Sauerkraut makes a delightful change from the regular way of serving cabbage. Our German forefathers thought there was nothing like it. It can be easiest made in the fall when cabbages are plentiful. It will retain its flavor all during the winter. It is usually made in a barrel. Take firm cabbages, remove the outer leaves and slice into shreds, either by hand or with a machine made for the purpose. In the bottom of the barrel, put a layer of coarse salt, then a layer of cabbage and salt again until the desired amount is packed. With each layer of cabbage, press down with a heavy pestle until the juice floats on the surface, then a fresh layer can be added. Some flavor sauerkraut with a few grains of coriander, juniper berries, etc.; others do not. When the sauerkraut is made, place in a dry cellar, cover with a cloth; on top of the sauerkraut a plank should be placed and on this a heavy weight. At the end of a few days it will begin to ferment, then draw off the liquor and replace fresh. Repeat this each day until the liquor becomes clear, then remove cloth, wash, cover again and put the weights back. Let stand a month and it will be ready for use. Sauerkraut can be boiled with spare-ribs, ham, or sausage, or it can be fried. If the sauerkraut is too sour, pour clear water over it and press it out again, then put it in a granite kettle, with enough water to partially cover it, and cook. H. O. C.

Tomatoes

Baked Tomatoes

Take eight large ripe tomatoes, bread-crumbs, pepper and sugar. Peel and slice the tomatoes, mince pork very fine; put a layer of tomatoes in a buttered pie dish, season with sugar and pepper, strew with breadcrumbs, and scatter a little pork over it. Kill the dish in this order, having crumbs at the top, cover closely, and bake for one-half hour, or till the juice bubbles up at the side. Remove the cover, brown, and serve. If you do not care to use pork it can be omitted, but a little salt must be used. Mrs. Maggie Leahy.

Stuffed Tomatoes

Get tomatoes as large and firm as possible; cut a round place in top of each, scrape out all the soft parts; mix with stale bread-crumbs, onions, parsley, butter, pepper and salt; chop very fine and fill tomatoes; carefully bake in moderately hot oven; put a little butter in pan; see that they do not burn or become dry. Mrs. James Ladd.

Sliced Tomatoes

Scald a few at a time in boiling water, peel, slice, set in a cool place, or lay a piece of ice on them. Serve as a relish for dinner with salt. Those who desire may add vinegar and sugar or a French dressing of oil and vinegar. Leone Dickerson.

Deviled Tomatoes

Take two or three large firm tomatoes, not over ripe, cut them in slices one-half inch thick and lay on a sieve. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard-boiled egg; add a very little sugar, salt, mustard and cayenne pepper; beat until smooth and heat to a boil. Take from the fire and pour upon a well-beaten egg, whipping to a smooth cream. Put the vessel containing this dressing into hot water while the tomatoes are being broiled over a clear fire. Put the tomatoes on a hot dish and pour the dressing over them. Cooked in this way they will be found an exquisite accompaniment to roast chicken. Mrs. M. Werton.

Fried Ripe Tomatoes

Do not pare them, but'cut them in slices as you would an apple. Dip in cracker crumbs and fry them in butter. They are very nice.

Hattie.

Fried Green Tomatoes

Cut six large green tomatoes in slices one-eighth of an inch in thickness. Beat the yolk of one egg with a tablespoonful of cold water, sprinkle salt and pepper over the tomatoes. Dip first in the egg, then in fine bread-crumbs. Fry in butter quite brown on both sides and serve with a gravy made as follows: Rub one tablespoonful of flour with two tablespoonfuls of butter. When well creamed brown in a pan, add one-half pint of boiling milk, stir steadily till it begins to thicken, then add salt-spoonful of salt and pour over the tomatoes. Will W.

Scalloped Tomatoes

Turn off nearly all of the juice from a can of tomatoes (which juice may be used in soup). Put a layer of bread-crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a little butter and sugar. Continue till dish is full, finishing with crumbs. Bake covered until hot, then brown quickly. Mrs. Susan Levy.

Tomatoes With Shredded Wheat Biscuits

Split into halves shredded wheat biscuits and place in baking pan.

Pour over sufficient milk to soak them and over each one a little melted butter. Peel and cut in slices four or five tomatoes; place on the biscuits, dust over a little salt and pepper and bits of butter. Carefully remove to hot dish and serve. This is a very nutritious dish. Bake in quick oven fifteen minutes. Alma Locke.