Show ake kitchen cabinet m taj dettela newspaper junium i n tired of rous tnt eald dorothy D oh all day long it to Is nothing but dont home time orne or other I 1 hope Dont youl you someone will say please do WAYS WITH EGGS 11 aggs ggs when plentiful call lie ho used us an it euln dish taking the place of meat savory omel omelet safi inno arate the yolks onil and whites lilles tt of six sit eggs beat the yolks with one oin ter of it cupful of cold water add stilt halt pepper chopped onion chive fil or scullion tops add the yolks to tile stiffly kivat en whites and stir until mell pour into a hot omelet pan ain in fit which it tablespoonful or two of oil or butter has fins been heated cook over a flow blow ire fire until tin tho bottoni bottom Is 18 set stir anti lift tilt the edges while cook cooking hig so tilt alic omelet will be evenly cooked set into it a hot oven to rook cook the top fold and serve after spreading with will a cupful of any pr preferred kill kind of creamed vegetable valenciennes eggs aut one cupful of strained ned tolli tomato ato into a 11 saucepan when hot add four tablespoonfuls tablespoon fula of cheese cli cese und and one cupful of boiled rice stir until well blended ond and hot then add stilt salt pepper and one of a teaspoonful of grated nutmeg neg brush mi an earthenware dish will a melted td ed butter and make mal a border of rice using ono one cupful then a border of the tomato ato and cheese into the center drop four eggs season sprinkle with minced parsley and cook for four or five minutes in fit a hot oven egos in dread cases cut slices of bread two and one half to three indies inches thick then cut tile the slice into roun rounds with ft a small cutter cut out tile the center scoop scooping ing out n hollow to hold un lin egg brush the cases with butter on the inside and out break tit an egg in III each sprinkle let with seasoning and set into tt hot oven to brown file lie bread and cook tile the egg serve garnished with a sarny of parsley and curled bacon rico rice and naked baked eggs arrange a platter of hulled rice milking malting depressions with the back of a spoon for ench each egg to be served the rice should bo be well seasoned breant nn an egg into each entity sprinkle with seasonings and set into the oven to bake long enough to set the egg the platter may ile be placed in it a dripping pan containing hot water to keep it from glazing lets lats resolve reo olve to see bee the big things and forget the little nagging ones that ret fret the tiny things which added up can nil fill with bitterness lefea cup WAYS WITH RABBIT Es Escot coffler ller the famous chef says tile the lack of enthusiasm about cooking rabbits la Is prejudice which lie hu ascribes to a lack of knowledge of how flow to cook them however wever it la Is neither prejudice nor lack of knowledge which troubles the most of us it Is the lite lack of rabbit first catch your hare then try the following which tile the above chef recommends rabbit saute with mushrooms skin it a young rabbit carefully clear clean and cut in fit pieces put the liver inside and add the lie rabbit to lint hot fat in a frying pan season with and pepper as soon boon ns is it Is well seasoned add one onion chopped lne a small clove of garlic also chopped a dozen peeled mushrooms three tomatoes peeled and chopped and it good chich of finely chopped parsley with it quarter of a cupful of sour fruit juice white wine Is asked ed for hut but the fruit juice a good substitute cover tile the saucepan anti and finish looking cooking over a moderate ire fire if lite rabbit Is young 20 minutes minute will ile be time for the cooking broiled rabbit for tilts this dish tilt thy neck breal brenat 4 and shoulders are not used break the holies bonca tit in the lie fat part of the legs salt and brush with butter then broil cook about twenty v nil minutes sprinkle with toasted bread crumbs ro moisten with butter and serve surrounded by broiled broll bacon serve w with till a sauce salice A little mayonnaise dressing to which sour chopped pirkle lickle and a few oliverj have been lidded Is good of rabbit prepare tile atie rabbit and cut it into serving sized pieces into a n saucepan blaic four tablespoon fulst ful of lard or butter ad add alje rabbit anti and when slightly brown blown season with jill salt pepper and a medium sized onton onion finely chopped allow to td cook ten minutes then add six Uble spoonfuls clear consomme add one and on half pints of boiling water and reduce hy by boiling cover tit the pan and cool cook over a slow fire for 20 minutes curry of rabbit cut up the rabbit and rook cook in heated fat seasoning weli weir when the ment la Is slightly add two medium sized onions chopped um unit two of cuy curry powder cook in infringe 4 moisten with boiling water to cover the sni Kli pan tn tint tind cook 25 minutes serve sene with a 2 dish of hot rice r te wic avs |