Mrs. J. J. Bower, St. Joe, Mo.
Take solid heads of cabbage, after one or two good frosts in the fall. Slice fine as possible, and pack either in clean barrels, firkins, butter-tubs, or earthen jars, according to the quantity you need, sprinkle in salt as carefully as though it was gold dust. One pint to a barrel is plenty, and less amounts in proportion. Add vinegar 1 gallon to a barrel, but don't be afraid of a little more. Pack and pound down hard as you can. Set in a warm place for about 4 weeks, or until it has the peculiar kraut smell. Then put in a cool place, the colder the better, and if it freezes up for all winter, so much the better. The longer it is cooked the nicer it is. It is good eaten raw. Filderkraut or Stonemason Marblehead are best for kraut, though any firm, sweet cabbage will do.
Squeeze a quart of sauerkraut from the brine; wash it in cold water, drain, place in a norcelain-lined or earthen vessel, cover with cold water, boil 2 hours, pour into a colander, press out the water, replace in vessel, prepare a dressing of a tablespoon of lard and 1 of flour, stir thoroughly in a frying-pan over the fire until of a light brown color; mix this well with kraut, and serve. Some like the addition of a few caraway seeds.