Boil six pounds of saur kraut till tender in water with four ounces of butter and the same quantity of lard. An earthenware or a porcelain-lined pot closely covered is the best for the purpose. A sheet of but tered paper should be laid over the kraut before the lid is put on. When it has stewed till quite soft, the kraut is to be laid on a strainer to thoroughly drain. Meanwhile put in a sauce-pan a quarter of a pound of butter, a tablespoonful of flour and a pint of sour cream. Stir this till it boils, and then pour it over the kraut and shake well together. The oysters, while this is done, are to be stewed slowly, with only the addition of a little pepper, in their own juice. About twenty-five oysters should be allowed to each pound of kraut. It is then to be arranged in the dish, a layer of saur kraut and a layer of oysters alternately, with the juice poured over them. Serve very hot. Fish is also often mixed with this, particularly pike and carp. Then fewer oysters are used. The fish must first be boiled, and then pulled into pieces, taking care to remove all bones and skin.

These appear to be outlandish combinations, but, in fact, they are really very good. - Caterer.