Sauerkraut With Cheese
Rinse 2 lb.
of raw sauerkraut thoroughly, several times, in fresh water.
If you think its sour tang will still be too strong, pour some boiling water over it too, and then again some more fresh cold water.
Grease the bottom of a saucepan with 4 tablespoonfuls of lard or goose-fat; put in the sauerkraut, just cover with stock, and put the lid on.
Simmer slowly and gently for 2 hours.
'Philomene calls this "frugal" because the classic recipes insists that a piece of fat bacon or ham should be boiled with the sauerkraut, which before serving ought to have a bottle of Alsatian Reisling poured into it.
The above recipe is intended for meatless and other days of abstinence such as Fridays or in Lent.
Fill a fireproof dish with a layer of the cooked sauerkraut, then a layer of grated cheese, another layer of sauerkraut, another layer of cheese, and so forth, until you finish finally with a mixture of fine breadcrumbs and grated cheese.
Pour over this top layer a little melted butter or fat, and then brown the whole dish in a hot oven or under the grill.