Cream the butter. Add the sugar, the well-beaten eggs, and vanilla. Sift the dry ingredients together twice and add alternately with the milk to the first mixture. Use a glass square or oblong baking dish or a very heavy pan. Put a thick coating of butter on the bottom and sides of the dish or pan. Wash, pare, and quarter firm-fleshed apples. Slice them rather thin, and place them so that the slices overlap and form even layers, covering the bottom of the dish. Sprinkle well with sugar and cinnamon which have been well mixed. Add another layer of apples placed with equal care, and flavor with cinnamon and sugar. Pour the cake mixture over the apples. The batter is rather thick and may need to be smoothed on top with a knife. Bake slowly in a very moderate oven (at a temperature from 300° to 325° F.) for three-quarters of an hour. Loosen the sides of the cake, turning it out carefully, upside down, and the top will be covered with neat layers of transparent apples. Serve hot with hard sauce or whipped cream. PLAIN PIE CRUST IJ^ cups sifted soft-wheat flour. 63^ to 7 tablespoons fat. About 2^ tablespoons water, or enough to make stiff dough. 3^ teaspoon salt✪ Plain Pie Crust. Combine the fat and the flour, using knives, a pastry fork, or a biscuit cutter, so that the ingredients will not be warmed or handled too much. The tips of the fingers may be used if the work is done quicldy. Add the water slowly and use no more than is absolutely necessary. Roll the dough very lightly. If the lower crust is baked separately, the oven should be about 450° F. However, a pie with a filling that needs to be cooked, cannot be left long in an oven as hot as this, because the crust bakes too fast for the filling. The temperature should be high to start, and then lowered rapidly after 8 or 10 minutes so the filling may cook through without overcooking the crust. APPLE TURNOVERS Cut apples in slices. Place on one-half a round of pastry. Season with butter, cinnamon, and sugar.✪ Apple Turnovers Dampen one edge of the pastry and bring the other edge over it. Press the two edges together firmly, about half an inch deep, with 31 a fork, so the juice will not ooze out. Prick the top crust so the steam can escape, and bake in hot oven. RABBIT EN CASSEROLE 8 slices bacon. 1 large rabbit cut into pieces. 2 medium-sized potatoes. 2 small onions. 2 cups hot water. 1 teaspoon salt. 3^ teaspoon pepper✪ Rabbit en Casserole. Fry the bacon until light brown. Remove it from the fat. Use this bacon fat to brown the rabbit, which has been dipped in flour. Arrange in a casserole or a baking dish the pieces of rabbit, the strips of bacon, and sliced onions and potatoes. Dredge lightl}* with flour. Pour the hot water over all. Cover and cook slowly for 2 hours. RABBIT SALAD For each cup of diced rabbit meat use Yi cup of chopped celery, cup of salad dressing, Yi teaspoon of salt, and a few grains of cayenne pepper. Mix thoroughly. Pour into a salad bowl, lined with lettuce. Put 1 or 2 tablespoons of dressing on top.✪ Rabbit Salad Garnish with strips of green and red pepper. Either a mayonnaise or a boiled dressing may be used for this salad. Some persons prefer to marinate meats used in salad. To marinate, pour French dressing (a mix- ture of oil and vinegar) over the diced meat and let stand for 2 or 3 hours before the salad is mixed. RABBIT IN TOMATO SAUCE 1 large rabbit. 2 tablespoons fat. ✪ Rabbit in Tomato Sauce

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Cream the butter. Add the sugar, the well-beaten eggs, and vanilla. Sift the dry ingredients together twice and add alternately with the milk to the first mixture. Use a glass square or oblong baking dish or a very heavy pan. Put a thick coating of butter on the bottom and sides of the dish or pan. Wash, pare, and quarter firm-fleshed apples. Slice them rather thin, and place them so that the slices overlap and form even layers, covering the bottom of the dish. Sprinkle well with sugar and cinnamon which have been well mixed. Add another layer of apples placed with equal care, and flavor with cinnamon and sugar. Pour the cake mixture over the apples. The batter is rather thick and may need to be smoothed on top with a knife. Bake slowly in a very moderate oven (at a temperature from 300° to 325° F.) for three-quarters of an hour. Loosen the sides of the cake, turning it out carefully, upside down, and the top will be covered with neat layers of transparent apples. Serve hot with hard sauce or whipped cream. PLAIN PIE CRUST IJ^ cups sifted soft-wheat flour. 63^ to 7 tablespoons fat. About 2^ tablespoons water, or enough to make stiff dough. 3^ teaspoon salt. Combine the fat and the flour, using knives, a pastry fork, or a biscuit cutter, so that the ingredients will not be warmed or handled too much. The tips of the fingers may be used if the work is done quicldy. Add the water slowly and use no more than is absolutely necessary. Roll the dough very lightly. If the lower crust is baked separately, the oven should be about 450° F. However, a pie with a filling that needs to be cooked, cannot be left long in an oven as hot as this, because the crust bakes too fast for the filling. The temperature should be high to start, and then lowered rapidly after 8 or 10 minutes so the filling may cook through without overcooking the crust. APPLE TURNOVERS Cut apples in slices. Place on one-half a round of pastry. Season with butter, cinnamon, and sugar. Dampen one edge of the pastry and bring the other edge over it. Press the two edges together firmly, about half an inch deep, with 31 a fork, so the juice will not ooze out. Prick the top crust so the steam can escape, and bake in hot oven. RABBIT EN CASSEROLE 8 slices bacon. 1 large rabbit cut into pieces. 2 medium-sized potatoes. 2 small onions. 2 cups hot water. 1 teaspoon salt. 3^ teaspoon pepper. Fry the bacon until light brown. Remove it from the fat. Use this bacon fat to brown the rabbit, which has been dipped in flour. Arrange in a casserole or a baking dish the pieces of rabbit, the strips of bacon, and sliced onions and potatoes. Dredge lightl}* with flour. Pour the hot water over all. Cover and cook slowly for 2 hours. RABBIT SALAD For each cup of diced rabbit meat use Yi cup of chopped celery, cup of salad dressing, Yi teaspoon of salt, and a few grains of cayenne pepper. Mix thoroughly. Pour into a salad bowl, lined with lettuce. Put 1 or 2 tablespoons of dressing on top. Garnish with strips of green and red pepper. Either a mayonnaise or a boiled dressing may be used for this salad. Some persons prefer to marinate meats used in salad. To marinate, pour French dressing (a mix- ture of oil and vinegar) over the diced meat and let stand for 2 or 3 hours before the salad is mixed. RABBIT IN TOMATO SAUCE 1 large rabbit. 2 tablespoons fat.

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