Sauerkraut

Wash the sauerkraut in cold water several times. People with sensitive stomachs should boil it for a short time. Then drain off the water and put on to boil again. If no meat is served with it, use a few tablespoons of oil, lard, butter, or goose fat. Add onions and a little sugar or some apples for flavoring. Cook from one to two hours. Then add a little flour dissolved in cold water, or two raw grated potatoes. Remove the apples before serving. The latter may be eaten for breakfast or supper. If the onions disagree, remove them before serving. Good combinations with sauerkraut are: Pea puree, pork, bacon, liver, liver-pudding, white fish, and oysters stewed or fried.

Red Cabbage

Wash and cut in quarters. Mince very fine and put on to boil in a little water; let it cook for 20 minutes in earthen ware, then add three to five ounces of fat or oil, some vinegar, sugar, salt and caraway seed. Let all cook for several hours. A few apples may be cooked with the cabbage and taken out when done. The latter may be served for breakfast. When the cabbage is done, thicken with browned flour and let cook 10 minutes longer. Onion may be added if desired. A piece of salt pork is also a good addition in place of oil.

White Cabbage No. 1

Prepare the same as red cabbage.

White Cabbage. No. 2

Cut in quarters and boil in a little water with a small piece of lean salted smoked meat, or without meat. When tender, drain and serve with butter and the yolk of an egg and lemon, or with an egg sauce or tomato sauce.

Cabbage Rolls

Wash some large cabbage leaves. Fill them with finely chopped left-over meat, mixed with eggs. (See recipe for croquettes.) Then tie the rolls together with a string. Steam in a shallow dish with as little water as possible. Serve with an egg sauce. Flavor with mace.