COLD SLAW

Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter.  Cut up one onion at the same time and a sour apple.  Now sprinkle with salt and white pepper and a liberal quantity of white sugar.  Mix this lightly with two forks.  Heat one tablespoon of goose oil or butter, and mix it thoroughly in with the cabbage.  Heat some white wine vinegar in a spider; let it come to a boil and pour over the slaw, boiling.  Keep covered for a short time.  Serve cold.

BOILED SAUERKRAUT

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 flavor.

TO BOIL CABBAGE

Cut a small head of cabbage into four parts, cutting down through the stock.  Soak for half an hour in a pan of cold water to which has been added one tablespoon of salt; this is to draw out any insects that may be hidden in the leaves.  Take from the water and cut into slices.  Have a large stew-pan half full of boiling water; put in the cabbage, pushing it under the water with a spoon.  Add one tablespoon of salt and cook from twenty-five to forty-five minutes, depending upon the age of the cabbage.  Turn into a colander and drain for about two minutes.  Put in a chopping bowl and mince.  Season with butter, pepper, and more salt if it requires it.  Allow one tablespoon of butter to a generous pint of the cooked vegetable.  Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress.  Have the kitchen windows open at the top while the cabbage is boiling, and there will be little if any odor of cabbage in the house.

FRIED CABBAGE

Cut one medium head of cabbage fine, soak ten minutes in salt water.  Drain, heat three tablespoons of fat (from top of soup stock preferred), add cabbage, one sour apple peeled and cut up, caraway seed to taste, salt, paprika and one-half onion minced.  Cover very closely and cook slowly for one hour.

CREAMED NEW CABBAGE