Now, it is necessary that the cabbage be covered with brine; remove the scum as it rises to the top.  The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.

TO CAN SAUERKRAUT

Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water.  Adjust the rubber and lid and partially tighten.  Process in hot water bath for one hour, then remove and seal securely.  Store in a dry, cool place.

BRINING CAULIFLOWER

Prepare the cauliflower as directed above, using a large keg or crock.  Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows: 

Place in a boiler

  Eight quarts of water,
  Eight cups of salt.

Bring to a boil and skim, then cool.  Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine.  This weight need not be as heavy as that used for the kraut.

Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.

To can the brined cauliflower, remove from the brine and wash in cold running water.  Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal.  Place in a hot-water bath and process for one hour.  Remove, seal securely and then cool and store in a cool, dry place.

SALTING CAULIFLOWER

Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape.  Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt.  Do not allow them to touch each other.  Have the salt one inch above the cauliflower stalk.  Finally cover with a clean cloth and set in a cool place.

SALTED BEANS

Remove the strings from the beans and then place a layer of salt in the crock.  Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top.  Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans.  Cover closely and then store in a cool place.  Do not wash the beans.

YORKSHIRE PUDDING

About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly.  Set where the pan will heat and then place in a bowl