Put 2 lbs. of sauerkraut in an earthenware casserole with 2 ozs. of pork fat, a few tablespoons of water, 3 or 4 apples, peeled, cored and quartered, 1 sliced onion, and cover the casserole. Cook on a brisk fire till the sauerkraut and apples are tender, then add a little salt, sugar, a sprinkling of caraway seed, and two finely grated potatoes. Cook for a few minutes longer.