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1 (No. 2) can sauerkraut
1 bunch spring onions
2 Tbsp. oil (Wesson)
1 tsp. salt

Wash out the sauerkraut in a quart of water. Drain, put
in a glass container. Cut the spring onions into fine slices
(the green ends add color). Add the onions to sauerkraut. Add
oil and salt. Stir until well mixed. Refrigerate in a covered
glass container overnight. This gives the flavors a chance to
mingle to make a nice mild dish.

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