80 



HOW TO COOK 



cabbage, which will keep for a very long time, 

 after being frozen. If any mold should have 

 formed before the freezing, it must be carefully 

 removed. 



MAGDEBURG SAURKRAUT. 



Solid, white cabbage heads are shredded as 

 above, the longer and finer the shreds, the prettier 

 it is considered. The shredded cabbage is mixed 

 with salt, to taste, about one pound to each fifty 

 pounds of cabbage. Some leaven is put round 

 the edge of the bottom of a keg or barrel in which 

 wine or spirit has been kept, and the cabbage put 

 in and packed firmly, mixing in some green grape 

 stems, if such can be had, whereupon the keg is 

 placed in a warm room for eight days, to cause 

 fermentation. If desired, dill, barberries and cara- 

 way seed may be added, the same as above, per- 

 haps, also, a few juniper berries, all mixed with 

 the cabbage. The loose bottom or cover is then put 

 on and fastened, and the keg placed in the cellar, 

 where it is frequently turned upside down ; this 

 turning upside down is essential. When cabbage 

 is taken out for use, the cover must be put on 

 again and kept down on the cabbage by a heavy 

 weight. 



If it is desired to avoid the trouble of turning 

 the keg, a wooden cock may be applied a few 

 inches from the bottom. After the course of a few 

 days, the pickle that has formed may then be 

 drawn off and poured on the top of the cabbage 

 again. By a repetition ol this process, the object 



