3 tablespoons flour. cnps tomato pulp and juice. 1 large onion chopped fine, 2 teaspoons salt. Pepper. 3 cups water✪ Rabbit in Tomato Sauce. Skin, clean, and wash the rabbit. Cut it into pieces at the joints. Dip in flour; brown in a little fat. Put the fat in a deep iron skillet or a roasting pan. Stir in the flour. Add the chopped onion and tomato juice with the seasonings and the boiling water. Cook for 5 minutes. When this is boiling, put in the browned rabbit. Cover. Let simmer on top of stove or in the oven for 1 hour. The tomato sauce cooks down and gives a very good flavor to the rabbit. SOUR CREAM SALAD DRESSING teaspoon mustard. ^ teaspoon salt, teaspoon paprika. y2. tablespoon sugar. 1 or 2 eggs. ^ cup of vinegar. 1 cup sour cream✪ Sour Cream Salad Dressing. Beat the egg until very light, add the other ingredients, and cook in a double boiler, stirring constantly until thick- 32 ened. Remove from the fire and beat well. If this dressing is cooked properly, it will have when cool a thick, smooth consistency. If it is overcooked, so that there is a tendency to separate, it should be strained before cooling. POTATOES AU GRATIN Dice the potatoes and cook in a small amount of water. Then mix the potatoes with a medium white sauce, made in the proportion of 1 cup milk, 2 tablespoons flour, 2 table- spoons fat, and 3^ teaspoon salt. Add grated cheese to the white sauce. In a shallow greased baking dish place a layer of potatoes, a layer of the cheese sauce, and a layer of bread crumbs, well buttered. Bake in a moderate oven until golden brown. Serve from the baking dish. SWEET POTATO PIE cups boiled, riced, sweet pota- 3^ teaspoon ginger, toes. 3^ teaspoon salt. 2 tablespoons butter. 2 eggs. 34 cup sugar. Vanilla, if desired. 1^ cups milk✪ Sweet Potato Pie. Mix the ingredients in the order given. Prebake a pie- crust, pour in the sweet potato filling, and bake in a moderate oven until the filling is set. SMOTHERED HAM WITH SWEET POTATOES 1 slice of smoked ham, cut into 1 1 tablespoon butter or ham drip- sizes for serving. pings. 3 cups raw, sHced, sweet potatoes, 2 tablespoons sugar. I 1 cup hot water.✪ Smothered Ham with Sweet Potatoes Broil the ham lightly on both sides and arrange it to cover the bottom of a baking dish. Spread the sliced sweet potatoes over the ham. Sprinkle with sugar. Add the hot water and extra fat. Cover the dish and bake slowly until the ham is tender. Baste the potatoes occasionally with the gravy. Brown the top well. FRUIT CUP Many combinations of fruit, fresh or canned, may be used for fruit cup. Use colors that blend, and combine acid fruit with sweet. Grapes, oranges, grapefruit, canned pine- apple, and white cherries are attractive✪ Fruit Cup. Mix the fruit and chill for about one-half hour before serving. ROAST TURKEY Draw and singe the turkey. Remove the oil sac and all pinfeathers. Cleanse thoroughly and wipe dry. Rub the 33 surface over with butter and a little sal✪ Roast Turkeyt, dressing made as follows : Stuff with a equal 3^ pound butter or an amount of turkey fat. }/2 onion, grated, or more if desired. 4 stalks celery, cut up small. }/2 cup boiling water. 6 cups finely broken stale bread. 2 teaspoons salt. 3^ teaspoon pepper. 3^ teaspoon thj'me. 3^ teaspoon ground sage. 1 teaspoon baking powder.

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3 tablespoons flour. cnps tomato pulp and juice. 1 large onion chopped fine, 2 teaspoons salt. Pepper. 3 cups water. Skin, clean, and wash the rabbit. Cut it into pieces at the joints. Dip in flour; brown in a little fat. Put the fat in a deep iron skillet or a roasting pan. Stir in the flour. Add the chopped onion and tomato juice with the seasonings and the boiling water. Cook for 5 minutes. When this is boiling, put in the browned rabbit. Cover. Let simmer on top of stove or in the oven for 1 hour. The tomato sauce cooks down and gives a very good flavor to the rabbit. SOUR CREAM SALAD DRESSING teaspoon mustard. ^ teaspoon salt, teaspoon paprika. y2. tablespoon sugar. 1 or 2 eggs. ^ cup of vinegar. 1 cup sour cream. Beat the egg until very light, add the other ingredients, and cook in a double boiler, stirring constantly until thick- 32 ened. Remove from the fire and beat well. If this dressing is cooked properly, it will have when cool a thick, smooth consistency. If it is overcooked, so that there is a tendency to separate, it should be strained before cooling. POTATOES AU GRATIN Dice the potatoes and cook in a small amount of water. Then mix the potatoes with a medium white sauce, made in the proportion of 1 cup milk, 2 tablespoons flour, 2 table- spoons fat, and 3^ teaspoon salt. Add grated cheese to the white sauce. In a shallow greased baking dish place a layer of potatoes, a layer of the cheese sauce, and a layer of bread crumbs, well buttered. Bake in a moderate oven until golden brown. Serve from the baking dish. SWEET POTATO PIE cups boiled, riced, sweet pota- 3^ teaspoon ginger, toes. 3^ teaspoon salt. 2 tablespoons butter. 2 eggs. 34 cup sugar. Vanilla, if desired. 1^ cups milk. Mix the ingredients in the order given. Prebake a pie- crust, pour in the sweet potato filling, and bake in a moderate oven until the filling is set. SMOTHERED HAM WITH SWEET POTATOES 1 slice of smoked ham, cut into 1 1 tablespoon butter or ham drip- sizes for serving. pings. 3 cups raw, sHced, sweet potatoes, 2 tablespoons sugar. I 1 cup hot water. Broil the ham lightly on both sides and arrange it to cover the bottom of a baking dish. Spread the sliced sweet potatoes over the ham. Sprinkle with sugar. Add the hot water and extra fat. Cover the dish and bake slowly until the ham is tender. Baste the potatoes occasionally with the gravy. Brown the top well. FRUIT CUP Many combinations of fruit, fresh or canned, may be used for fruit cup. Use colors that blend, and combine acid fruit with sweet. Grapes, oranges, grapefruit, canned pine- apple, and white cherries are attractive. Mix the fruit and chill for about one-half hour before serving. ROAST TURKEY Draw and singe the turkey. Remove the oil sac and all pinfeathers. Cleanse thoroughly and wipe dry. Rub the 33 surface over with butter and a little salt, dressing made as follows : Stuff with a equal 3^ pound butter or an amount of turkey fat. }/2 onion, grated, or more if desired. 4 stalks celery, cut up small. }/2 cup boiling water. 6 cups finely broken stale bread. 2 teaspoons salt. 3^ teaspoon pepper. 3^ teaspoon thj'me. 3^ teaspoon ground sage. 1 teaspoon baking powder.

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