Show THE KITCHEN ABINET r M 1930 western newspaper PaPer union true happiness leaves leavea n no 0 r reao ea 0 lions cons the mind la Is at rei rest t w with lt itself and the consciousness to la filled with the joy of living flying david jordan WHEN entertaining there are so many dishes which may bo be prepared the day before saving the time thine arid and nerves of the hostess that one should gather as aa many of such recipes toge together for time of need here are arc somo some suggestions chicken salad I 1 in n cracker boxes soak one teaspoonful of gelatin tn in two tablespoonfuls tablespoon fula of water and dissolve la in two tablespoonfuls of boiling water take twenty four small square crackers and put four ot of them together in a box shape open top and bottom set on lettuce lined plates and nil 1111 with chicken salad mix two cupfuls of finely cut chic chicken chickelli keli with an equal amount of fine celery a few nuts and any salad dressing desired to moisten using salt and cayenne to season the gelatin Is used to fasten tho the crackers crack cra together in the shape of boxes the crackers crac kera tire to be enter eaten with the salad fruit dessert to one half pound of marshmallows cut tine fine add a can of shredded pineapple with enough of the juice to moisten well add to one pint of lemon gelatin and mold in small cups serve with whipped cream and chocolate waters wafers jellied torque take a tongue from the glass jar and cut into thin slices prepare a jelly by soaking one tablespoonful of gelatin in one fourth cupful of cold water and adding one cupful of boiling water in which has been dissolved a bouillon cube salt and pepper to taste strain put the tongue into a shallow mold and when the jelly begins to thicken pour over the tongue when ready to serve turn out on a platter and garnish with slices of sweet pickled cucumbers pear salad drain a can of bartlett pears save juice and fill the centers with chopped celery mixed with mayonnaise and sprinkled with salted almonds make blake a french dressing with a bit of lemon juice the pear juice and any good oil beat well add a teaspoonful of powdered sugar salt and cayenne or paprika to taste arrange on lettuce fruit course prepare casaba melon meion removing the seeds anti and slicing in suitable portions for serving serve with quartered limes sugar and powdered ginger ways way with rabbit there are ro BO many delicious and savory dishes that may be prepared from rabbit wild or domesticated and this I 1 Is the season when ahen they ar are most mok enjoyed rabbit pot pie cut three dressed rabbits into pieces V for serving flour them with well seasoned flour dour and try fry in drippings droppings drip pings until well browned pry fry one minced onion in one tablespoonful of butter add the rabbit and two pints of boiling water two slices of lemon a little cayenne and more salt if rib needed eded cover closely and stew until tender prepare biscuits and place them on top of the meat cover closely and cook twenty minutes serve the rabbit in the center of the platter with the biscuits around it rabbit fricassee remove the meat from the bones bonea of 6 a rabbit sear scar it in butter over a quick fire without browning cover with boiling water i und and let simmer until tender boll the s tock stock down dow n to io a ai pint add one tablespoonful of butter and lour flour blended together one half teaspoonful of cel celery ery salts salt two iwo of lemon juice a teaspoonful of minced onion salt and cayenne to taste add onelli one cupful paul of hot liot crea cream in and pour th the e sauce slowly over two well beaten eggs serve the meat in the center of the platter pour the sauce around it and garnish with toast points and parsley roast rabbit with Chesi chestnuts nuts clean and stuff a trussed ra rabbit abbit with chest nuts use one cupful of the nuts boiling them until tender then mas mash h ing them to a paste adding buttera butter a tablespoonful of cream salt pepper nutmeg and lemon juice with three tablespoonfuls tablespoon fuld of bread crumbs mix and fill the rabbit rot roast until brown and tender basting frequently stowed stewed and larded rabbit wash and soak tn in salted water a e r for bior koiv several ceisl hours cut the m rabbit into quarters and lard lt it with strips of orm salt pork or bacon bacon if preferred nin brown in i a hot trying pan add two of bt stock to ta the rabbit a bunch of savory herbs two tablespoonful of butter pepper and salland salt and simmer until the 1116 meat la Is tender strain the gravy thicken it end and serve pour poured ad over the rab rabbit bli rabbit soup skin dreiband dress drei gand and wash the rabbit cut ut it into serving sized pieces s dust with a little flour flou ich ell two tablespoonfuls tablespoon fable spoonfuls fills of butt butter butterer eror or sweet tat fat add the rabbit and an onion cui cut into alic slices e s fry a light b brown stir in two tablespoonfuls of aur hour add the liver ofa of the e rabbit ni anil ld threes three andrue and one half liala pints of simmer until te ten n der remove va the large bones aari ier we ve with carrots and potatoes bwll A |