How To Cook Sauerkraut

Wash the sauerkraut well in water, drain and put in a pot holding boiling water. Cook till the sauerkraut is tender, which will be in from two to three hours. If the water boils out add boiling water. Sauerkraut is eaten with fresh and salt pork, with corned beef, with smoked sausage, and with similar hearty dishes.

Cooking Carrots Celery

Stewed Carrots

Have your carrots tender and young, not hard and pithy, as they grow with age. Wash, scrape, and cut them in small dice, or cut in slices and the slices again in halves and quarters. So prepare a quart. Cover with boiling water and boil for nearly or quite an hour. Carrots are not apt to be tender with less cooking. Test to see, and boil longer if necessary. When tender, pour off the water, add a small pint of milk, a small teaspoon of salt, and stir in a heaping tablespoon of flour mixed with a heaping tablespoon of butter. Cook up and stir till the flour thickens the milk. Then serve.

Carrots With Onion

Wash and scrape young carrots and cut them in slices and the slices again in halves and quarters. Cover with boiling water and boil an hour or until tender. Then pour off the water, put the carrots in a saucepan and to every pint of carrots stir in a tablespoon of butter blended with a tablespoon of flour and a pinch of salt. Let the carrots cook gently with this mixture, add a tablespoon of onionjuice or of minced onion and a dash of cayenne, allowing this quantity to a pint, and then serve hot.

Cauliflower

Pick off all the outer leaves. Cut off some of the stalks, leaving enough to hold the cauliflower together while boiling. Wash it thoroughly in cold water. Put in a granite pot and cover with boiling water. Salt to taste, which will be near a tablespoon. Boil it steadily. It takes about fifteen minutes' steady boiling for a goodsized head of cauliflower, and ten minutes' for a small one. When done, take from the pot and carefully cut it apart. Lay it on a napkin in a hot vegetable dish. Turn the corners of the napkin over it. Serve with drawn butter.

Stewed Celery

Scrape and wash the stalks of a large bunch. Cut into pieces one inch long. Lay in cold water fifteen minutes. Put in a saucepan and cover with boiling water. Add one teaspoon of salt, and boil until tender. When done, put in a colander and drain. Save the water. Again put the celery in a saucepan. Nearly cover it with milk. Add three tablespoons of the water in which the celery boiled. Mash together one tablespoon of butter and one tablespoon of flour. As the milk begins to heat, stir in the mixed butter and flour. Stir continually until it thickens a little. Season with salt if needed and white pepper, and serve.

Creamed Celery

Wash the celery, cut in small pieces, and put in a saucepan with enough cold water to cook and steam it. Cover tight and boil till the celery is tender. There should be little water remaining. Pour on cream in the proportion of a cup to two cups of the celery. Salt to taste; boil up and thicken the cream by adding a tablespoon of flour to two cups of cream, dissolving the flour in a little milk. Cook till the cream thickens, pepper to taste, and serve hot.

How To Cook Corn

Corn Baked In The Husk

Lay ears of green corn in their husks in a hot oven and bake twenty to twentyfive minutes. Take off the husks and silk, with a sharp knife run down every row of kernels, so that the inside will come out when pressed by the teeth and the hard hull stay on the corn. Serve hot and eat with salt and butter.

Baked Green Corn

A Mississippi Dish score eight ears of corn and scrape into a bakingpan. Add one cup of sweet cream, one tablespoon of butter, half a teaspoon of salt, and a dash of red pepper. Beat in the yolks of two eggs. Add the beaten whites of the eggs, and bake in a moderate oven one hour. Be careful to score and scrape the corn from the cob; do not cut it off.

Baked Corn

Chop fine two cups of canned corn. Beat an egg and stir it in, add a tablespoon of butter, pepper and salt to taste, and half a cup of milk. Beat all together, pour in a buttered pudding dish and bake till the whole is firm.

How To Cook Canned Corn

Select the best canned corn. Turn it out the moment the can is opened, and put the corn in a saucepan. For a onepound can of corn, add about one even teaspoon of salt and one even teaspoon of sugar. Mix this through the corn, and taste for seasoning. It should be salted to slightly taste of the salt, and just enough sugar to give a sweet corn flavor. Add three iron spoons of cold water. If, after cooking for a short time, a little more water is needed, add it. Put into the corn a large tablespoon of butter, and no pepper. Set the saucepan in another, with water underneath, not having too much water in the under saucepan. Set on the stove, without covering, and boil half an hour. If you cover, the steam from the cover will make the corn watery.

Succotash

Succotash is generally better made from the best canned corn. Cook the corn as described under "Canned Corn" above. Also cook the beans as directed under "Dried Lima Beans." When the beans have been cooked tender, pour them into a colander and drain off the water, and stir them into the corn. For a onepound can of corn it will take about one pint of Lima beans. After the beans are added, it may require a little more water and butter to make them sufficiently juicy. If so, add it. Corn and beans should be cooked separately for succotash. Use no pepper, and no more seasoning, as both corn and beans are seasoned. If you wish to make this dish of canned Lima beans, add them in the same manner and the same quantity after you have drained off the liquid in which they are canned, and rinsed and seasoned them.