Select large, hard, white heads of cabbage; shred them on a slaw-cutter. Line the bottom and sides of a clean cask or a barrel with the outside leaves of the cabbage. Put in the bottom a layer of shredded cabbage, three inches thick, sprinkle over four ounces of good salt, and with a heavy wooden pestle mash it down. Put in a second layer of cabbage, then salt, and so continue until the cask is full. Cover the top with the outside leaves of the cabbage. On top of this put a round board, about two inches smaller than the top of the cask, and on this, a heavy weight. A good clean stone is best. Allow this to stand in a warm place to ferment. When fermentation begins, the cabbage will sink, and you will have considerable liquid on the surface. Take any scum from the surface; cover the cask and keep it in a cool, dry cellar. Sauerkraut will be ready for use in about two weeks. Each time you remove the board to get a portion of the sauerkraut, be careful to replace it.

To Cook Sauerkraut

Wash the sauerkraut in several cold waters; throw it into a kettle of boiling water; add a sliced apple. Cook, uncovered, about one hour; drain; dish on a platter, garnish with small bean croquettes alternated with hard-boiled yolks of eggs.