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(Pickles And Relishes) - (The International Jewish Cook Book)

Line the bottom and sides of a clean barrel or keg with cabbage leaves.
Cut into fine shreds one or two dozen large heads of white, crisp
cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in
a layer of cabbage, say about four inches deep, and press down firmly
and sprinkle with about four tablespoons of salt. Put one or two tart
apples, cut up fine, between each layer, or some Malaga grapes (which
will impart a fine flavor to the kraut). When four layers have been put
in, pound with a wooden beetle until the cabbage is quite compact and
then add more cabbage, and so on until all has been salted, always
pounding down each layer. Last, cover with cabbage leaves, then a clean
cloth, a well-fitting board, and a heavy stone, to act as weight on top
of all. It is now ready to set away in a cool cellar to ferment. In two
weeks examine, remove the scum, if any; wash the cloth, board and stone,
wash also the sides of the keg or jar, and place all back again. This
must be done weekly.

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Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
the fish in salt water, then bone and shred. Fry two minced onions in
butter or oil, put them into the kettle with the fish, add two egg
yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
steam for half hour and serve with the kraut.

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Take brisket of beef weighing about two or three pounds. Set it on to
boil in two quarts of water, a little salt and the usual soup greens.
When the meat is tender take it out, salt it well and put on to boil
again in a porcelain-lined kettle, having previously removed all the
bones. Add about a cup of the soup stock and as much sauerkraut as you
desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
and boil in with the kraut. Thicken with two raw potatoes, grated, and
add one tablespoon of brown sugar just before serving. If not sour
enough add a dash of vinegar. This gives you meat, vegetables and soup.
Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
nice accompaniment. Sauerkraut is just as good warmed over as fresh,
which may be done two or three times in succession without injury to its

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Bavarian Sauerkraut.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to
make a stiff batter. Then drop by the tablespoonful into boiling
salted water until they rise to the surface. Remove to a platter and
fry some onions in hot butter. Sprinkle with salt and pepper and pour
over the dumplings.

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