Juice of two oranges,
Juice of one lemon,
One-half package of seeded raisins,
One-half cup of maraschino cherries, cut into bits,
One piece of candied citron, put through food chopper,
Two-thirds cup of sugar for each cup of prepared pepper pulp.
Cook slowly until the mixture is very thick and then pour into sterilized glasses. Cool and cover with paraffine and store in a cool place.
SAUERKRAUT
Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.
Now, it is necessary that the cabbage be covered with brine; remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.