Skin and draw rabbit. Cut it into pieces. Put it into a stew pan. Cover with boiling water. Cook until very tender. Remove meat from the broth and concentrate the broth to about one-half. Pick the meat from the bones in as large pieces as possible. Thicken stock with 1 table- spoon of flour for each cup of broth and pour over meat. Add 2 teaspoons of salt and }/s teaspoon of pepper.✪ Rabbit Pie Line the sides of a baking dish with pie crust or rich biscuit dough. Add meat mixture. Cover with crust. Bake in hot oven for 30 minutes. CANDIED SWEET POTATOES Select 6 medium-sized sweet potatoes, uniform in size if possibly. Partially cook the unpeeled sweet potatoes in boiling water. Cool and skin. Cut the potatoes in halves lengthwise, or in three pieces if the potatoes are large enough. 29 Put in a greased baking dish large enough for just one layer, not packing too closely. Make a su'up by boiling one cup of corn sirup, 34 teaspoon salt, 2 tablespoons or more of butter✪ Candied Sweet Potatoes, and cup brown sugar. The sirup should be fairly thick. Pour the sirup over the potatoes and place them in the oven to brown. Tiu"n them very carefully. The potatoes may be served in the baking dish. The proportion is usually 1 envelop of gelatin t-o 1 quart of liquid. Put one envelop, or 1 ounce, of gelatin into 3^ cup of cold water to soften for about 2 minutes. Squeeze as many oranges as you need to make 2}/i cups of strained juice and add the juice of half a lemon to intensify the flavor. Put 1 cup of water on to heat with ^ cup of sugar or less, depending on the acidity of the fruit. When the sirup is boiling, take it from the stove and put the moist- ened gelatin into it. Stir until the gelatin is entirely dis- solved, then mix with the orange and lemon juice. In this way the orange juice is not cooked at all. Strain and pour into a large mold or into individual molds if you like. You do not need any sauce with this orange gelatin✪ Orange Gelatin, but a soft custard would be good with it or plain or whipped cream. Place a thick slice of ham in a good-sized baking dish. Add thinly sliced raw potatoes which have been sprinkled lightly with flour. Pour over them enough milk to cover. Bake slowly for about an hour and a half, or until the potatoes and ham are thoroughly cooked. Cover the baking dish for the first hour of the cooking. The salt and fat of the ham are sufficient to season the potatoes. If necessary, add a little hot milk from time to time during cooking. There should be enough liquid to form a tasty gravy around the ham and potatoes. Serve the ham and potatoes from the baking dish. If the ham is very salty, soak it, preferably in buttermilk or sour milk, before cooking it with the potatoes. The acid of sour milk seems to soften the ham and make it very tender when cooked. ORANGE GELATIN HAM EN CASSEROLE✪ Ham en Casserole HORSERADISH SAUCE FOR BEETS 3 or 4 tablespoons fresh grated horseradish. 1 teaspoon sugar✪ Horseradish Sauce for Beets. Beat the cream about 2 minutes. Add the salt and sugar. Beat in the horseradish. Pour over cold cooked beets. 30 UPSIDE-DOWN APPLE CAKE i cup butter. ^ cup sugar. 1 egg. }4 cup milk. 2 teaspoons baking powder. }/i teaspoon salt. 1 teaspoon vanilla. 2 to 4 apples, depending on size. }4 cups sifted soft-wheat flour✪ Upside-Down Apple Cake.

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Skin and draw rabbit. Cut it into pieces. Put it into a stew pan. Cover with boiling water. Cook until very tender. Remove meat from the broth and concentrate the broth to about one-half. Pick the meat from the bones in as large pieces as possible. Thicken stock with 1 table- spoon of flour for each cup of broth and pour over meat. Add 2 teaspoons of salt and }/s teaspoon of pepper. Line the sides of a baking dish with pie crust or rich biscuit dough. Add meat mixture. Cover with crust. Bake in hot oven for 30 minutes. CANDIED SWEET POTATOES Select 6 medium-sized sweet potatoes, uniform in size if possibly. Partially cook the unpeeled sweet potatoes in boiling water. Cool and skin. Cut the potatoes in halves lengthwise, or in three pieces if the potatoes are large enough. 29 Put in a greased baking dish large enough for just one layer, not packing too closely. Make a su'up by boiling one cup of corn sirup, 34 teaspoon salt, 2 tablespoons or more of butter, and cup brown sugar. The sirup should be fairly thick. Pour the sirup over the potatoes and place them in the oven to brown. Tiu"n them very carefully. The potatoes may be served in the baking dish. The proportion is usually 1 envelop of gelatin t-o 1 quart of liquid. Put one envelop, or 1 ounce, of gelatin into 3^ cup of cold water to soften for about 2 minutes. Squeeze as many oranges as you need to make 2}/i cups of strained juice and add the juice of half a lemon to intensify the flavor. Put 1 cup of water on to heat with ^ cup of sugar or less, depending on the acidity of the fruit. When the sirup is boiling, take it from the stove and put the moist- ened gelatin into it. Stir until the gelatin is entirely dis- solved, then mix with the orange and lemon juice. In this way the orange juice is not cooked at all. Strain and pour into a large mold or into individual molds if you like. You do not need any sauce with this orange gelatin, but a soft custard would be good with it or plain or whipped cream. Place a thick slice of ham in a good-sized baking dish. Add thinly sliced raw potatoes which have been sprinkled lightly with flour. Pour over them enough milk to cover. Bake slowly for about an hour and a half, or until the potatoes and ham are thoroughly cooked. Cover the baking dish for the first hour of the cooking. The salt and fat of the ham are sufficient to season the potatoes. If necessary, add a little hot milk from time to time during cooking. There should be enough liquid to form a tasty gravy around the ham and potatoes. Serve the ham and potatoes from the baking dish. If the ham is very salty, soak it, preferably in buttermilk or sour milk, before cooking it with the potatoes. The acid of sour milk seems to soften the ham and make it very tender when cooked. ORANGE GELATIN HAM EN CASSEROLE HORSERADISH SAUCE FOR BEETS 3 or 4 tablespoons fresh grated horseradish. 1 teaspoon sugar. Beat the cream about 2 minutes. Add the salt and sugar. Beat in the horseradish. Pour over cold cooked beets. 30 UPSIDE-DOWN APPLE CAKE i cup butter. ^ cup sugar. 1 egg. }4 cup milk. 2 teaspoons baking powder. }/i teaspoon salt. 1 teaspoon vanilla. 2 to 4 apples, depending on size. }4 cups sifted soft-wheat flour.

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