Ingredients:
cabbage
salt

Preparation:

1. Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter.
2. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing.
3. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.
4. Now, it is necessary that the cabbage be covered with brine. Should the sauer kraut require extra liquid at any time, add one quart of water in which has been dissolved two teaspoonfuls of salt.
5. Rremove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.
6. TO CAN SAUERKRAUT: Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.

Like This Page? Bookmark it:

Ingredients:
1 fresh leg of pork
10 garlic cloves, minced
5 bay leaves, chopped
1 tbs rosemary
3 pounds of salt
pepper

Preparation:

1. Wash and dry leg of pork with paper towels.
2. Mix garlic, 1/2 cup salt, pepper, bay leaves and rosemary. Spread a thick layer of the mixture over pork leg on all exposed surfaces. Refrigerate (35-42 F; 2-6 C ) the salted ham on non-porous surfaces for 7 days.
3. Rubb off remaining salt and apply a new coating of salt. Let it rest for another7 days. Turn it occasionally.
4. Lay pork on a counter in a pan, cover and press with a very heavy weight (200 kg per m2; 450 lb per m2).
5. On a 21st day put pork into a pan, cover with water, and let stand for 24 hours. Drain, season with pepper and bay leaf. Hang it up to dry in a dry place that’s impervious to flies for 5 months.
6. After that pork is transfered to a place for next 12 months of aging.

Like This Page? Bookmark it:

Ingredients:
4 qts. popped popcorn
2 cup granulated sugar
2/3 cup light corn syrup
1/2 cup butter
1/3 cup water
1 tsp. salt
1 tsp. vanilla

Preparation:

1. Keep popped corn hot and crisp in oven.

 

2. Combine sugar, corn syrup, butter, water and salt in a small saucepan. Cook few minutes to dissolve sugar crystals. Cook to 120 C (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel. Allow to cool slightly.

 

3. Butter hands and shape into balls.

Like This Page? Bookmark it:

Preparation:

1. To beat and bake a meringue have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife.

 

2. Spread on the pie and bake with the oven door open until a rich golden brown.

 

3. Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced.

Like This Page? Bookmark it:

Preparation:

1. Pare and core the apples neatly, leaving a hole in the centre of each. Cut crosswise Into slices half an inch thick. Spread these on a dish and sprinkle with lemon-juice and powdered sugar.

 

2. Beat the eggs light, straining the yolks, and add to the latter the milk and salt, the whites and the flour, by turns. Dip the slices of apple into the batter, turning them until they are thoroughly coated, and fry, a few at a time, in hot lard. Throw upon a warm sieve as fast as you take them out, and sift powdered sugar, cinnamon and nutmeg over them.

 

3. These fritters require dexterous handling, but if properly made and cooked, are delicious.

 

4. Eat with white wine butter sauce, white wine lemon sauce or brandy butter (hard sauce).

Like This Page? Bookmark it:

Ingredients:
400 g (0.9 lb) flour
1 tsp baking powder
150 g (5 oz) powdered sugar
4 tbs honey
3 eggs
1/2 tsp ground cloves
1/2 tsp ground cinnamon
juice of 1 lemon
pinch of salt
ICING:
2-3 cup powdered sugar
1/4 tsp. cream of tartar
2 egg whites

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Mix all ingredients to make a firm dough.

 

3. Dust a work surface with flour. Roll out dough to 1/8 inch thick. Cut with your favorite Christmas cookie cutters. Use a drinking straw to punch hole in center if ornament will be hanging.

 

4. Place cookies on cookie sheet and bake for 10 to 12 minutes, until the edges are browned. Let cool.

 

5. When cool add dimensional paint icing* around the edges.

 

6. Thread a narrow ribbon through the hole at the top of each ornament. Knot ends and hang ornaments.

 

*ICING: Beat sugar, cream of tartar and egg whites until stiff.

Like This Page? Bookmark it:

Ingredients:
1 quart (1 pound) cranberries
1 cupful water
2 cupfuls sugar
salt

Preparation:

1. Prepare and cook the cranberries in water, as for Cranberry Sauce.
2. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water.
3. Set aside to cool and stiffen.

Like This Page? Bookmark it: