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Classic
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page 286
and scum forms, when lift off cloth carefully so that the scum may adhere, wash
well in several cold waters, wring dry and replace, repeating this operation as
the scum arises, at first every other day, and then once a week, until the
acetous fermentation ceases, which will take from three to six weeks. Up to this
time keep warm in the kitchen, then remove to a dry, cool cellar, unless made
early in the fall, when it may be at once set in the pantry or cellar. One pint
of salt to a full barrel of cabbage is a good proportion; some also sprinkle in
whole black pepper.
Or, to keep until summer: In April squeeze out of brine, and pack tightly with
the hands in a stone jar, with the bottom lightly sprinkled with salt; make
brine enough to well cover the kraut in the proportion of a table-spoon salt to
a quart of water; boil, skim, cool, and pour over; cover with cloth, then a
plate, weight, and another cloth tied closely down; keep in a cool place and it
will be good in June. Neither pound nor salt the cabbage too much, watch
closely, and keep clear from scum for good sauer kraut.--Mrs. Mary Weaver, Darby
Plains.
DANDELIONS.
They are ripe for use before they blossom. Cut off the leaves, pick over
carefully, wash in several waters, put into boiling water, boil one hour, drain
well, add salted boiling water, and boil two hours; when done, turn into a
colander and drain, season with butter, and more salt if needed, and cut with a
knife;
or boil with a piece of salt pork, omitting the butter in the dressing.
ENCHILADAS.
Put four pounds of corn in a vessel with four ounces lime, or in a preparation
of lye; boil with water till the hull comes off, then wash the corn (usually
done by Mexicans on a scalloped stone made for grinding corn as was practiced by
Rebecca), bake the meal in small cakes called "tortillas," then fry in lard;
take some red pepper ground called "chili colorad," mix with it sweet oil and
vinegar, and boil together. This makes a sauce into which dip the tortillas,
then break in small pieces cheese and onions, and sprinkle on top the tortillas,
"enchiladas" is the result. Any one who has ever been in a Spanish-speaking
country will recognize this as
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