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Stewed Sorrel

Place some sorrel that has been washed in several waters in a stewpan with a lump of butter, and stir it over the fire until it has melted. Drain the sorrel, chop it fine with some trimmings of mushrooms, put the mixture into a stewpan with some small pieces of ham and a lump of butter and fry it. Next mix in one teacupful of Spanish sauce, and allow it to stew gently by the side of the fire for an hour. Pass the puree through a fine hair-sieve, and pour it into the saucepan again with a little stock broth, one teaspoonful of sugar and a small quantity of glaze.

Sourcrout. (Fr. Choucroute; Ger. Sauerkraut).

This is a variety of pickled cabbage dear to many of our traveling classes. Sourcrout has been pronounced very wholesome by experienced chemists. It may be made and prepared for the table in several ways. The following are among the best methods of preparation: (I.) Shred fine some white-hearted cabbages, put them in a jar, and sprinkle over them one handful of salt, one-half tablespoonful of cream of tartar, and a little water. Put some of the big outside leaves of the cabbage on the top, place a cover on the jar with a weight on it, and keep it in a warm temperature. In a week or two the sourcrout will be ready for use.