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Show HASENPFEFFER AND SUCH DISHES THAT QUICKEN APPETITE It is not always that good cooks are rewarded even by the apprecia- tion of the partakers of their creations. cre-ations. Recently, however, a man cook reaped a worthwhile reward through the gift of a pleased patron of sweepstake ticket which made him the winner of a large sum of money. The dish which brought him fortune was hasenpfeffer, which in plain English Is rabbit stew. The editorial page of one of tlie newspapers stated: stat-ed: "If der Koch's windfall means encouragement of good cooks, well and good, for there can never be too much of that." No doubt the butchers are feeling a demand for rabbit and the recipe for hasenpfeffer will be welcome. It does take several days for Its completion, com-pletion, but takes very little actual time and labor in Its preparation. Rabbit Is not used as much in this country as it Is abroad, but any one who once dares to try It will be like ly to use It again, as the meat is tender, the flavor Is excellent and the price is low. If you use any one of the following recipes, you will surely be rewarded by the appreciation appreci-ation of your family. Prepare the rabbit and cut In pieces. Cover with vinegar and water, wa-ter, equal parts; add one sliced onion, salt, pepper, cloves and bay leaves Allow this to soak two days. Drain the meat and brown in hot butter, turning It often and let simmer about a half-hour or until tender. Before serving, stir one cupful thick, sour cream into the sauce. Wipe the rabbit with a damp cloth and rub well with salt, pepper and flour. Place In a pan with a little water, and bake it In a moderate oven (350 degrees F.), basting occasionally occa-sionally with a mixture made with one-half cupful water and two table-spoonfuls table-spoonfuls of butter. When the meat is tender. It should be set under the flame of a broiling oven for a few minutes to brown. The rabbit should be served with its own gravy. Clean and cut up rabbit. Brown In butter and theu place in a casserole. cas-serole. Add one cupful red wine, a bay leaf, a few whole cloves, some parsley, and a few slices of onion. Cover tightly and cook In a slow oven, 250 degrees F. five to six hours. Belt Syndicate. WNU Servlca. |