set in a
dry place, covered with a cloth, a wooden cover and then weight it down
heavy, after it ferments the pickle must be drawn off and replaced by
fresh until the liquor is clear. Renew the cloth and wash weight and
cover and let stand for a month, then it is ready for use. Great care
must be taken to have the cover perfectly clean. Each time the jar is
opened it must be properly closed and be sure to always have some
liquor on top. Either clear or salt water may be added. Now to boil the
kraut. Put on in cold water, let it come to a boil, and never boil very
fast but let it simmer for four or more hours. Parboil a nice fat piece
of fresh pork and place in same kettle with kraut; let it boil together
for some hours; about one hour before taking it up grate half a small
raw potato into the kraut, let it simmer away. This gives it a nice
flavor and also tends to give it a smoother appearance. The oftener you
warm over sauer kraut the better it gets. They say it should be cooked
nine times. I never tried it for ours never lasted that long.--Mrs.
George Bruegger, demonstrated at Domestic Science club.

GERMAN DILL PICKLES.--Select medium sized cucumbers, as near of a size
as possible, soak over night in a weak brine, or plain well water. Next
day wipe each one carefully, so as not to bruise them, then pack
alternately in grape leaves and dill, start with a layer of leaves and
dill then a layer of cucumbers, and so on; be sure and have leaves on
the top; while packing add a couple of roots of horse radish. Some wrap
each cucumber in grape leaves, and claim it keeps them more solid and
makes them much nicer. After they are all carefully packed then make a
brine which will bear an egg, then add as much water as you have brine,
to each gallon add one quart of strong vinegar, weight them down, but
not too heavy. Remove all the scum which arises.--Mrs. George Bruegger.

CHILI SAUCE (Very nice).--One quart onions, two quarts cabbage, two
quarts tomatoes, green, two quarts cucumbers, two quarts mangoes, one
quart celery. Soak the tomatoes over night in salt water, run all the
vegetables through food chopper and scald all together in clear water
ten minutes then drain this water off. Mix one half cup flour, one and
one half cups sugar, ten cents worth of mustard seeds, five cents worth
of turmeric powder, five cents worth of celery seeds, two quarts
vinegar. Pour over all and boil fifteen minutes. This has to be put in
sealed