SAUERKRAUT

Remove outer leaves and drain
40 to 50 Ibs. cabbage

Cut in halves or quarters. Remove the core. Shred about

5 lbs. at a time and, using the hands, mix thoroughly with
312 tbsps. salt (measure carefully as over-salting
prevents proper fermentation)

Pack the salted cabbage firmly and evenly with a wooden
spoon or tamper into a 5-gallon crock.

Repeat shredding, salting and packing until jar is filled to
within 4 or 5 inches of the top. Cover with a clean cloth,
then a plate and put a weight on the plate to keep it down.
Keep in a warm place and inspect each day, removing scum
with a spoon and rinsing cloth in clear water. Fermentation
takes 2 to 3 weeks. Kraut may be left in a cool place in
the crock if care is taken to remove scum that forms, or
it may be canned any time from 1 to 3 months after fer-
mentation is completed. Drain off juice, pack cold kraut into
hot, sterilized glass jars to 4% inch from the top. Heat juice
to boiling, pour over kraut, seal and store in a cool, dark
nlace. Do not process.

Molly Matzick, Grandview

CANNED TOMATO SOUP

Cook together until soft
1 peck ripe tomatoes, chopped coarsely
1 bunch celery, cut in 1-inch lengths
6 medium onions, chopped
Rub through a sieve, mashing through all pulp possible.
Sift together
34 cup flour
1% cup white sugar
4 tbsps. salt
4 tsp. cayenne
Cream with
1 cup butter
Add to the hot tomato pulp, cooking and stirring until
the mixture is thick and smooth. Bring to the boiling point,
let boil a minute or two then pour into hot, sterilized jars
and seal at once. (If there is difficulty in blending the flour
moisten with cold water, add the butter and cook as directed.)
If the soup is lumpy, strain and reheat before bottling.
To serve, dilute with an equal amount of milk and heat.
Do not let boil.
Olive McNabb, Minnedosa

USE CO-OP FLOUR

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