SAUERKRAUT WITH SPARERIBS
(Sufficient to Serve Six)
1 qt. sauerkraut
2 lb. spareribs
1 tsp. salt
3 c. water
Put the sauerkraut and the spareribs into a kettle and add the salt and
water. Allow to simmer slowly for 2 or more hours. If additional water
is necessary, add it from time to time. Just before removing from the
heat, allow the water to boil down so that what remains may be served
with the hot sauerkraut.
96. BAKED SAUERKRAUT.--In the cooking of sauerkraut for the table, pork
in one form or another is generally added; in fact, one rarely thinks of
sauerkraut except in combination with pork. While boiling is the method
that is usually applied to this vegetable, many housewives prefer to
bake it, for then the odor does not escape so easily and a flavor that
most persons prefer is developed.
BAKED SAUERKRAUT
(Sufficient to Serve Six)
2 lb. fresh pork
1 qt. sauerkraut
1 Tb. salt
3 c. water
Cut the pork into several large chunks, and put it with the sauerkraut
into a baking dish that has a cover. Add the salt and water, cover the
dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.
97. SAUTED SAUERKRAUT.--If an entirely different way of cooking
sauerkraut is desired, it may be sauted. When nicely browned and served
with boiled frankfurters, it is very appetizing.
SAUTED SAUERKRAUT
(Sufficient to Serve Six)
1 qt. sauerkraut
4 Tb. bacon or ham fat
2 tsp. salt
Steam the sauerkraut over boiling water for about 1 hour.
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