Fried Sweet Potatoes

Ingredients

• four tablespoonfuls of salt
• two waters | sauerkraut
• five layers in this way
• five layers
• salt

Directions

1. Parboil them, skin and cut lengthwise into slices a quarter of an inch thick. Fry in sweet dripping or butter.

2. Cold boiled potatoes may be cooked in this way. Or you can chop them up with an equal quantity of cold Irish potatoes, put them into a frying-pan with a good lump of butter, and stir until they are hot and slightly

3. CABRAGE, ETC, [Always boil cabbage in two waters | SAUERKRAUT.

4. Shred or chop the cabbage fine. Line a barrel, keg or jar with cabbage-leaves on the bottom and sides. Put in a layer of the cut cabbage, three inches in depth ; press down well and sprinkle with four tablespoonfuls of salt. When you have packed five layers in this way, press hard with a board cut to fit loosely on the inside of the barrel or jar. Put heavy weights on this, or

5. pound with a wooden beetle until the cabbage is a com-

6. Senne rane st eee: nat eee SELES EARN A FM IE OEE

7. THE BREADMAKER’S COOKING LESSONS.

8. pact mass, when remove the board and put in more layers of salt and shred cabbage, repeating the pound- ing every four or five layers, until the vessel is full. Cover with leaves and put the board on the top of these with a heavy weight to keep it down. Set all away to ferment. In three weeks remove the scum, and if need be, cover with water. Keep in a cool dry cellar. It can be eaten raw or boiled, and seasoned with pork.