Take as many white September cabbages as you wish, trim them, cut in halves, remove the stalks, wash them very thoroughly and shred them pretty finely. Procure an earthenware crock and put in a layer of cabbage, sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up the crock in this way, put on the lid, and keep it down closely with weights. It will be ready in about six weeks' time, when the fermentation has taken place. It is good with pork or bacon.
SPINACH FRITTERS
Take any cold boiled spinach—though people generally eat all that there is—and mix it thickly with the yolk of egg and a little rice flour; you may add a little powdered sugar. Have ready some boiling fat, and drop spoonfuls of the spinach into it. If the fat is hot enough the fritters will puff out. Drain them quickly and serve very hot.
HARLEQUIN CABBAGES
Shred some red cabbage, to half a pound of it add two medium sized apples, minced finely without core or skin, a bit of fat bacon, season with pepper, salt, vinegar, which should be tarragon vinegar, and put it to simmer in some gravy or milk and water. It should cook for an hour over a gentle fire. Cook separately some green cabbage, cleaned, boiled till tender in salted water, chopped, then put back on a gentle fire with salt, pepper, a dust of nutmeg, and some fat or butter. Let it heat and mix well, and then serve the two colors side by side in the same dish; the red cabbage has a sour and the green has a nutty flavor which is very agreeable.