PICKLED BEETS

Take two pounds of cold, boiled beets, slice, place in crock in layers, sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and cover with one pint of vinegar.

Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the beets for decorations.  The eggs will be red.

PICKLED RED CABBAGE (HUNGARIAN STYLE)

Select a medium-size, very hard head of red cabbage.  Remove the outer leaves and cut the stalk off close to the head.  Then cut the cabbage in quarters and take out the heart close to the leaves.

With a very sharp, thin-bladed knife cut the cabbage in shreds as fine as possible.

After the cabbage is all finely cut let cold water run over it through a colander; put the cabbage in a big kitchen bowl or a stone-crock in layers about two inches thick.

Over each layer place two or three thin slices of red onions, and sprinkle about four generous tablespoons of salt.  Repeat this process till all the sliced cabbage is in the jar or bowl.  Let the last layer be one of salt.

Pour a pint of cold water over this.  Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight.

In the morning pour the cabbage, brine and all, in a large colander to drain; let the cold water from the tap run over it for about five minutes; then return the cabbage to the receptacle in which it was salted.

A stone-crock is really the best, as the cabbage will keep in it all winter.  In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces.

Let this all boil one minute and while boiling hot pour it over the cabbage in the jar; place the plate which should be of porcelain, over it; then put the cover of the jar on and let this stand for twenty-four hours.  Then pour off the vinegar, heat it again till it just boils, pour it over the cabbage, cover it and put it in a cool place.  It will keep in perfect condition all winter, and is one of the most delicious relishes known.

SAUERKRAUT

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