Use equal parts of grated carrots and finely shredded cabbage. Mix the carrots and cabbage together with any favorite salad dressing. Add groimd peanuts if desired. Mix till the ingredients are well blended. Serve on crisp lettuce. SWEET PICKLE 50 firm dill pickles. 12 peeled garlic buttons. 3 pints cider vinegar. 1 pint tarragon vinegar. 3^ cup whole allspice. 3^ cup whole black pepper, 6 hot red pepper pods. 10 pounds granulated sugar. 1 pound brown sugar. 1 cup olive oil✪ Sweet Pickle. Cut pickles in cross slices one-half inch thick. Drain in a colander overnight. In a 3-gallon stone crock (with a lid) pack the pickles in layers, using two garlic buttons to each layer. Boil together the vinegar, sugar, and spices for 15 minutes, watching carefully that this does not boil over. Pom- at once over the pickles. Next morning stir in the olive oil. Stir the pickle well each day for 10 daj^s. It is then ready to serve. AMBER MARMALADE 1 orange, weigliing about 7 ounces. 1 grapefruit, weigliing about 1 pound and 3 ounces. 1 lemon, weighing about 3 ounces✪ Amber Marmalade. Select very tender, clean, yellow, smooth-skinned fruit, free from all blemishes. The thick-skinned varieties are better than those having a thin, tough peel, since this thin peel is likely to become still tougher after cooking with sugar and acid. Wash the fruit well. Remove the skins and slice them very thin. Add a quart of cold water to the sliced peel, bring to the boil, cook for 5 minutes, and discard this water. Eepeat this parboiling twice more, making three times in all. 28 Cut the fruit pulp into thin slices, removing the seeds and ''rag." Combine this sliced pulp with the parboiled skins. To each weight or measure of fruit add three times its own weight or measure of water and boil for 40 minutes. Do not begin to count time until it boils rapidly. Then add eq^ual weight or measure of sugar and boil rapidly for 25 mmutes longer, or until the jelly stage is reached. Let stand overnight, reheat, pour into scalded jelly glasses, and when cold cover with paraffin. The marmalade should have a clear amber color, not at all of a brownish cast; it should be jellied throughout. The strips of peel should be transparent and tender. When larger amounts of fruit are used, longer periods of cooking are necessary before the jelly stage is reached, because of the larger amount of water which must be evaporated by boiling. BAKED RABBIT One rabbit, 3 cups cream or a thin white sauce, 6 slices bacon, and flour for dredging✪ Baked Rabbit. Skin, clean, and wash the rabbit. Split it into two f)ieces, cutting along the backbone. Rub with salt and a ittle pepper. Place in a roasting pan. Dredge with flour. Lay strips of bacon across the rabbit. Pour over and around it 3 cups of white sauce or 3 cups of cream. Bake l}/2 hours, basting frequently. Serve hot with the cream gravy. The liver may be boiled until tender, chopped, and added to the gravy before serving. RABBIT PIE ✪ Rabbit Pie

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Use equal parts of grated carrots and finely shredded cabbage. Mix the carrots and cabbage together with any favorite salad dressing. Add groimd peanuts if desired. Mix till the ingredients are well blended. Serve on crisp lettuce. SWEET PICKLE 50 firm dill pickles. 12 peeled garlic buttons. 3 pints cider vinegar. 1 pint tarragon vinegar. 3^ cup whole allspice. 3^ cup whole black pepper, 6 hot red pepper pods. 10 pounds granulated sugar. 1 pound brown sugar. 1 cup olive oil. Cut pickles in cross slices one-half inch thick. Drain in a colander overnight. In a 3-gallon stone crock (with a lid) pack the pickles in layers, using two garlic buttons to each layer. Boil together the vinegar, sugar, and spices for 15 minutes, watching carefully that this does not boil over. Pom- at once over the pickles. Next morning stir in the olive oil. Stir the pickle well each day for 10 daj^s. It is then ready to serve. AMBER MARMALADE 1 orange, weigliing about 7 ounces. 1 grapefruit, weigliing about 1 pound and 3 ounces. 1 lemon, weighing about 3 ounces. Select very tender, clean, yellow, smooth-skinned fruit, free from all blemishes. The thick-skinned varieties are better than those having a thin, tough peel, since this thin peel is likely to become still tougher after cooking with sugar and acid. Wash the fruit well. Remove the skins and slice them very thin. Add a quart of cold water to the sliced peel, bring to the boil, cook for 5 minutes, and discard this water. Eepeat this parboiling twice more, making three times in all. 28 Cut the fruit pulp into thin slices, removing the seeds and ''rag." Combine this sliced pulp with the parboiled skins. To each weight or measure of fruit add three times its own weight or measure of water and boil for 40 minutes. Do not begin to count time until it boils rapidly. Then add eq^ual weight or measure of sugar and boil rapidly for 25 mmutes longer, or until the jelly stage is reached. Let stand overnight, reheat, pour into scalded jelly glasses, and when cold cover with paraffin. The marmalade should have a clear amber color, not at all of a brownish cast; it should be jellied throughout. The strips of peel should be transparent and tender. When larger amounts of fruit are used, longer periods of cooking are necessary before the jelly stage is reached, because of the larger amount of water which must be evaporated by boiling. BAKED RABBIT One rabbit, 3 cups cream or a thin white sauce, 6 slices bacon, and flour for dredging. Skin, clean, and wash the rabbit. Split it into two f)ieces, cutting along the backbone. Rub with salt and a ittle pepper. Place in a roasting pan. Dredge with flour. Lay strips of bacon across the rabbit. Pour over and around it 3 cups of white sauce or 3 cups of cream. Bake l}/2 hours, basting frequently. Serve hot with the cream gravy. The liver may be boiled until tender, chopped, and added to the gravy before serving. RABBIT PIE

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