Show hasenpfeffer AND SUCH DISHES THAT QUICKEN APPETITE it is not always that good cooka arc rewarded even by the app tion of the ers of their ere cre actions recently however a man cook reaped a worthwhile reward through gli the gift of a pleased patron of a sweepstake ticket which made him th 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 the newspapers stat ed if der boch s windfall means encouragement of good cooks well and good for there can never be too much of that no doubt the butchers are feelen feeling a demand for rabbit aid and the recipe e for hasenpfeffer will be welcome it does take tale sevea seve al a days for its corn com ion but takes tales vely 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 li 15 to use it again as the meat Is tender ti tie e flavor Is excellent and ithe orthe price is low if you use any one ono of the following recipes you will sure y be rea re rewarded A added by the appi acl tion of your family prepare the r abbit and cut in pieces cover with vinegar and wa ter equal parts add one sliced onion salt pepper cloves and bay leaves allow this to boak 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 do clo h and rub well nell with salt pepper and flour place in a pan w th tb a little e water and bake it in a moderate mod erite oven degrees r basting occa signally sio nally with a m sture made with one half cupful water and two table spoonfuls of butter when the meat Is tender it should be set under the flame of a broking oven for a few minutes to browa the rabbit should be served with its own gravy i clean and cut up rabbit brown in butter and then place in a cis clis serole derole add one cupful red wine a bay leaf a few whole cloves some parsley and a few sl ces of nion cover tightly and cook in a slow oven degrees F five to six hours a a bell hinr berdice |