Cassell's dictionary of cookery

thickened with roux, brown and white, arrowroot, ground rice, liquor, eggs, butter, and milk, or cream. (For thickening with roux sec Roux, or Thickening, Brown.) When eggs are used, the yolks only are needed. The sauce should be allowed to cool for two minutes. The yolks should then be beaten, mixed with a little of the sauce, and added gradually to the rest. The sauce should then be stirred without ceasing until it is quite hot, and it should on no account be allowed to boil. Flour, ground rice, and arrowroot should first be mixed smoothly with a little cold liquor, and to this should be added a little hot liquor. The mixture should then be poured slowly with one hand into the sauce, which should be well stirred with the other, and it should be allowed to boil until it is so thick that it will coat the spoon. Butter and milk, or cream, though often spoken of as thickening sauces, tend more to enrich than to thicken them. Cream or milk should be boiled before being added to boiling sauce, and butter should always be stirred into the sauce cold the moment before serving, and after the saucepan has been taken from the fire. Sauer Kraut. — This preparation is largely used throughout the northern parts of Europe, and especially in Germany. It is served as an accompaniment to smoked meats, boiled ham, bacon, -beef, or sausages. The taste for this delicacy is certainly an acquired one, but it is a very general one in some districts. Sauer kraut is considered an excellent antiscorbutic. Take large well-grown cabbages with fine white hearts. Remove the outer leaves and stalks, and shred the cabbages very finely. Cover the bottom of a large pan or tub with cabbageleaves. Throw in the cabbage as it is shred, and sprinkle salt evenly upon the layers. One handful of salt will be amply sufficient for a large panful of shred cabbage ; too much salt will prevent fermentation. Keep pressing the cabbage down closely as it is thrown in. When the vessel is quite full, sprinkle a little salt over the top, and cover it first with cabbage-leaves and then with a linen cloth ; lay a wooden cover over all, and on this put a heavy weight. Keep the pan in a warm cellar till fermentation has begun. This may be known by small white globules forming on the surface. When the moisture dries in a crust over the top the kraut is ready for use. It should be kept in a cool place till wanted. Once a week the cabbage-leaves should either be renewed or washed, and the linen cloth should be washed in cold water, and replaced. Some persons put caraway-seeds and juniper-berries amongst the layers, and think the kraut is improved by the addition. If, owing to any cause, after waiting two or three days there is no sign of fermentation, a cold weak brine of salt and water should be poured over the cabbage. The cabbages will be all the better if they are allowed to lie in a cool corner for several days before being used. Time, three weeks to prepare the kraut. It will keep for a year.