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.
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