Show DOMESTIC RABBIT GOOD YEAR ROUND different from cottontail i with its limi limited ted season prepared by t the th unit united d states deportment department of AKI relatively few housewives in the eastern port of the united states are acquainted with the delicious flavor of domestic rabbit meat most alost of them have boon been accustomed to think of rabbit in terms of the cottontail rabbit which Is available only during durana a short j open hunting season or of the jack rabbit which Is generally considered I 1 more of 0 a pest than an article of diet domestic hutch malsed rabbits may be 1 eaten the year round and there are now hundreds undress of domestic rabbit i farms throughout the country where the animals are being raised for tile hie market the rabbit raising industry Is most flourishing la in tire the west par I 1 in california but increasing I 1 interest in it Is developing in the eastern states also j dutch raised rabbits are carefully 1 bred and fed for table use they eat rolled cereals alfalfa bay and leafy vegetables the nature of their food makes the meat sweet tender and excellently flavored it can be better compared with chicken biao than with wild wild rabbit rabbits raised in small hutches or on fur forms farms tire are cleanly in habits anil and can be produced under sanitary conolt conditions ions just as with poultry or with various cuts of ment meat young tender rabbits may be fried or roasted while the older ones require longer slow cooking the bureau of home economics has operated cooperated co with tile the bureau of survey in conducting experiments peri pert ments in the various methods of preparing domestic rabbit meat for the table and makes the following recommendations young tender lender rabbits may be fried or broiled or if just a little larger than the frying or broiling stage smothered according to the method southern cooks conks rise nse tor for chicken the older larger rabbits may also be used for short orders by parboiling par boiling whole then cutting into pieces suitable for serving and frying in batter or they may be simmered and served with dumplings dump lings or used to in chop suey or salad in the same way as chicken recipes will be furnished by the united states stales department of agriculture upon request |