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Show Famous Recipe for "Bunny" Sausages Jlavcyou ever tasted "bunny"' sans If not you may be Interested in trying tho famous recipe that has made it a stable food in Oklahoma. FoHpwing it arc several other suggested possibilities for Br'cr nab-1 bit. Bunny Sausage. After skinning the rabbit soak the meat over 'nlsht In salt water. Jn the morning cut the meat from the bones and run it through, the moat grinder. For every, pound or' meat add cne-quarler of a medium sized onion, cut fine: two-thirds of a tcaspoonful of salt, half a teaspoon-ful teaspoon-ful or black pepper, onc-slxtecnth of n tcaspoonful of cayenne, two tablespoon- fuls of bread or cracker crumbs and one-eighth one-eighth of a cupful of sweet cream. Moke Into out after mixing well and frv slowlv Jn a covered pan until well done One good st.cd jack rabbit will mako tir-tean tir-tean pats. Cottontail or Belgian hare: may be iued. Rabbit Loaf. Cook the meat until tender. Remove the meat from the bones and run It through a meat grinder. Add an equal amount of bread crumbs corn bread is Just js sood as white brendi, one-quarter of a medium ised onion, cut ftnchalf a tcaspoonful oi salt, one-quarter q.f a tcaspoonful of pepper pep-per and. one tcaspoonful of powdered sage; moisten with the broth in which the rabbit rab-bit was cooked. Put the mixture In a baking bak-ing pan. lay on thin slices of salt pork and hake for twenty minutes. Rabbit Pie. . Cut up the rabbit and boll the pieces In enough water to cover them until they are tender. Tak out the pieces and keep them In a warm place. Thicken the liquid Is which tho rabbit was cooked with a tublc-spoonful tublc-spoonful ot flour and a tableapoonful of butter substitute, rick the flesh from iht bone?, place It In a baking pun. put over It two' cupful of mashed potatoes and pour over tho whole too thickened liquid, "our" o"vr tb too a. barter mada of cupful of sweet milk, an egg. two cupful of wheat flour substitute, two tablespoon -fula of outtcr substitute, a tcaspoonful of salt and two teaspoonfuls of baking powder. pow-der. Then put the pic. in the oven and I bake. It "until it is done throughout and the crust is browned. Rabbit Roast. Stuff a cleaned 3ibblt with a dressing msdq cf bread crumbs and two tablespoon, fills of chopped salt pork or .bacon fat. Add a little minced onion and pepper and salt. Sew up and either pin on with a skewer a few slices of salt pork or baste Often during the roasting with bacon fat Baked Rabbit. Take a young rabbit, clean it and let it stand in salt water for one hour. Then drain off the water, add the salt and pepper, pep-per, roll In wheat flour substitute, sprinkU with oots of bacon or any other fat and put It In a roasting pan. Fill the pan half full of hot milk. Bake until tender, basting bast-ing the rabbit as you would a turkej. Maryland Rabbit, Cyt up the rabbit and dip it In egg and soft bread crumbs. Place It in a well greased pnn and sprinkle it with salt and pepper. Bake for forty minutes or until tender In a hot oven, basting after the first five minutes of cooking with one-third of a cupful of bacon fa. Serve on a platter with cream or white nauce if you wish and garnish with parsley. Stewed Rabbit on Toast. Clran and cut up the rabbit and stew it until very tender. Thicken the liquid In which the rabbit has cooked with, whoat flour substitute, dls?oled.ln crtougb milk so that It pours easily. Serve on toast. MAKE WASHING EASIER. Save good, white ashes from wood. Put on stovo In kettlo with water and let boll until by tenting w'th the finger one finds It etlngs the flesh. Bottle and uee at. needed. This-is 'a war saving method and . Ls much nicer than lyc,' x |