The national course in home economics

Sauerkraut makes a delightful change from the regular way of serving cabbage. Our German forefathers thought there was nothing like it. It can be easiest made in the fall when cabbages are plentiful. It will retain its flavor all during the winter. It is usually made in a barrel. Take firm cabbages, remove the outer leaves and slice into shreds, either by hand or with a machine made for the purpose. In the bottom of the barrel, put a layer of coarse salt, then a layer of cabbage and salt again until the desired amount is packed. With each layer of cabbage, press down with a heavy pestle until the juice floats on the surface, then a fresh layer can be added. Some flavor sauerkraut with a few grains of coriander, juniper berries, etc.; others do not. When the sauerkraut is made, place in a dry cellar, cover with a cloth; on top of the sauerkraut a plank should be placed and on this a heavy weight. At the end of a few days it will begin to ferment, then draw off the liquor and replace fresh. Repeat this each day until the liquor becomes clear, then remove cloth, wash, cover again and put the weights back. Let stand a month and it will be ready for use. Sauerkraut can be boiled with spare-ribs, ham, or sausage, or it can be fried. If the sauerkraut is too sour, pour clear water over it and press it out again, then put it in a granite kettle, with enough water to partially cover it, and cook. H. O. C. HOT SLAW. Slice a head of cabbage fine, put it in a stew-pan with a little water, and scald well; sprinkle salt and pepper over it; then take two-thirds of a teacupful of vinegar, one-third of a teacupful of water, one egg, one-half teaspoonful of flour, a piece of butter, all well mixed together; pour it over the cabbage, and let it come to a boil, when it is ready for the table. Harriet A. Haight. RED CABBAGE SLAW. Shave the cabbage, putting into jar or bowl. Sprinkle salt through it and on top (about one cupful of salt for three cabbages). Let it stand twelve hours, then drain off and let stand one hour. Boil three quarts of vinegar, adding one ounce of whole mace and one ounce of whole black pepper. Let boil fifteen minutes, strain out the spice, pour hot vinegar over cabbage (sufficient to cover), tie a cloth over the jar and set away for use. Mrs. B. Marchant. [illustration: VEGETABLES 463] BAKED TOMATOES. Take eight large ripe tomatoes, bread-crumbs, pepper and sugar. Peel and slice the tomatoes, mince pork very fine; put a layer of tomatoes in a buttered pie dish, season with sugar and pepper, strew with breadcrumbs, and scatter a little pork over it. Fill\ the dish in this order, having crumbs at the top, cover closely, and bake for one-half hour, or till the juice bubbles up at the side. Remove the cover, brown, and serve. If you do not care to use pork it can be omitted, but a little salt must be used. Mrs. Maggie Leahy. STUFFED TOMATOES. Get tomatoes as large and firm as possible; cut a round place in top of each, scrape out all the soft parts; mix with stale bread-crumbs, onions, parsley, butter, pepper and salt; chop very fine and fill tomatoes; carefully bake in moderately hot oven; put a little butter in pan; see that they do not burn or become dry. Mrs. James Ladd. SLICED TOMATOES.