Sauerkraut in a jar

Slice a head of cabbage into very thin pieces. Put it in a large bowl. Add 2 tablespoons of salt to start wilting the cabbage. Put the cabbage into canning jars. Add 1/4 teaspoon salt per pints and 1/2 teaspoon per quart. Put the flats and rings on the jars. Put the jars in a cool, dark place. Loosen the tops every few days. As the cabbage begins fermenting, it will expand and will leak out of the jars. Leave the cabbage in the jars for at least 6 weeks. Hot water bath can the cabbage in the jars.

Rhubarb Cake

From Alice Joan Anderson

3 cups fresh or frozen rhubarb

1 cup sugar

1 white cake mix

1 cup heavy cream

Spread rhubarb in bottom of 9 x 13 inch pan.

Sprinkle the sugar over the rhubarb.

Mix white cake mix as directed on the package, using the whole egg, not just the whites.

Pour the cake batter over the rhubarb.

Pour cream over the top. Do not stir the cream in.

Bake at 350 degrees for 55 minutes.

Sometimes a little more cream can be used so that it makes more of a custard on the bottom.