| Show the e kitchen cabinet A 1930 newspaper union every me idle hand in this world compete some gome other hand band to do hi work the th man who frets freta at worldly I 1 strife grows sallow sour and thin GI give us tb the lad ind whose happy life 12 I 1 one perpetual grin SAVORY RABBIT DISHES there are few people who do not col ke ia the gamey flavor of wild things J 1 however IIo wever the following recipes may y be t used use for r kislek mg the tame rabbit as well 3 a si bicaj BiC tj for p those fortunate 3 y enough to have bare several 5 lari rabbits on hand and wish osam OS am to keep them for later E use the following Is a good recipe ft pickled rabbit pre fl pare the rabbit as tor for roasting place in a stone or jar and cover with one pint aach of vinegar and water one onion into which stick three cloves two ay leaves half dozen allspice one ozen pepper peper corns one dozen chill peppers cut into halves let the rab bit remain in this liquid for three flays day turning 7 it occasionally drain I 1 ind bad stew it or braise it to braise it cut ut one eighth pound of salt pork into 4 slices to cover the bottom of the baking ng pan place sliced onion carrot and turnip and celery over the pork lay ay the meat on this and dredge with seasoned flour cover and bake babe one halt half hour in a moderate oven pour ane one pint of stock over the meath meat dredge again with flour salt and i pepper cook very slowly closely covered tor for two wo hours or longer during the last calf alf hour cook uncovered to brown the meat serve on a hot platter strain a portion of the gravy over the rabbit and the rest serve in a gravy poat boat keep the pan from the bottom of the oven with a grate or ring all during the cooking i 1 belgian hare clean and split a hire season with salt and pepper and lard jard with strips of fat salt pork at iacross Pa across cross the back and the legs place jia ln a baking pan a small amount of brown stock and carrot onion and s celery cooked in a little fat baste the I 1 hare often with the stock in the pan band band bake forty five minutes add one E cupful of cream the juice of a lemon ijane and one tablespoonful of cornstarch made smooth with cold water baste and cook twenty minutes longer then js ee erve the sauce strained sq broiled rabbit soak a dressed rabbit in salt water for three hours I 1 drain wipe dry and broil just like chicken until well done season well with salt pepper just before it goes idour ato to the table adding butter if needed pour over the following dressing two tablespoonfuls of melted butter two tablespoonfuls of vinegar and one fe tablespoonful of french mustard oserve serve with apple sauce i good things thinas to eat ati seeded raisins are richer than the y seedless variety which comes from a grape that grows without seeds raisins add much to various dishes in both nutriment and flavor raisin float mix I 1 x two t thirds ads of a cupful of sugar with one table spoonful of flour add one and one Ifon fourth rth cupfuls of boiling water one beaten egg yolk the juice and grated rind of a lemon one cupful of raisins and a tablespoonful of butter cook until clear and smooth and serve on toasted buttered bread roast pork with apple and date data s stuffing take one pint of bread crumbs one cupful of tart apple chopped one cupful of dates cut into i small pieces one tablespoonful of k minced onion one third of a cupful of i celery cut into bits one teaspoonful ot of salt pepper to season three tablespoonfuls of melted butter and water to moisten mix well and place the around the pork brown add hot water to baste and baste every twenty minutes S prune sauce to serve with ham brown one fourth of a cupful of butter carefully and add three tablespoonfuls of hour flour one halt half teaspoon ful ul of salt a few grains of cayenne pepper one bou bouillon illon cube the grated rind and juice of a lemon the grated irand ind and juice of an orange and one paul of prune pulp using the liquor n which the prunes were steN stewed ved lox x all the I 1 ingredients except the fruit juices and cook well just before re serving add the fruit juices pour 1 lot of over baked ham J dried apricot dumplings Dump lings wash H ind nd soak the fruit then stew adding 41 1 I sugar gar to sweeten roll boll pastry into 1 I rounds and place two tablespoonfuls li if f the stewed apricots on each round ft dd a small email piece of butter press the A adges together brush with milk and dredge dge with flour cake bake fifteen to wenty enty minutes serve with cream standard french dressing four 0 tablespoonfuls ible able spoonfuls of oil two of vinegar I 1 ne e halt balf teaspoonful of salt bait and one bourth KOu arth rth teaspoonful of white pepper I 1 curry try powder may be added lemor lemon ulce nice instead of vinegar and a halt ea spoonful of powdered sugar varl us ns sauces may be added tor for piquancy KB onet ones taste dictates |
