The Cook County cook book

RABBIT POT-PIE.— Cut a rabbit in pieces and let stand over night in cold water. Next morning put in a stewpan, season with cayenne, pepper and salt, pour in a qt. of warm water and stew over a slow fire until tender, adding more water, if necessary. When nearly done, add piece of butter size of a walnut, mix with a spoonful of flour. Add ^ doz, ginger snaps and J/4 cup of cream. Do not boil after putting in the cream. — Mrs, Pitt, 24D S, 20th Ave., Maywood, 111. ROASTED RABBIT.— Take a large rabbit and cut off the fore part, that is, from the head down to the loin, and make a civet of it. Lard the hind part with pork and leave it in the following marinade for 24 hrs. Set it in a deep dish and sprinkle it with pepper. Cover it with a few bay leaves, thyme, sliced onion and cloves. Pour over it 1 pt. of white wine. Turn it over 3 or 4 times during the 24 hrs. Take it out of the marinade. Put it in the oven to bake for ^ of an hr., basting several times with' marinade which you serve in a sauce-dish with the meat. The fore part would not be good roasted; it would be too dry, and would not be tender enough. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT SALAMI — Place 2 rabbits in a baking-pan; add 1 slice of onion, 1 stalk of celery, cut fine, and 1 bay leaf; brush the game with melted butter, then cook for 30 minutes. Lift the meat from the pan, add to the pan 2 tablespoons of butter and the same of flour, and cook till brown. Add 1 pt. of hot water, stir well, and when smooth add 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, 1 tablespoon of capers and 12 stoned olives. Lay the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley, and serve. — Mrs. Roger Rawlings, Chicago Heights, 111. SQUIRREL BARBECUED SQUIRREL.— Broil the squirrels, lay upon a hot dish, ribs downward, and cover with a sauce made by heating together 4 tablespoons of vinegar with 2 of butter, a teaspoon each of sugar and made mustard, ½ teaspoon each of salt and pepper. Boil 1 minute; pour over the squirrels and let them stand, covered, 10 minutes before serving. — Mrs. C. E. Worth, Wiheeling, 111. BROILED SQUIRRELS.— Skin, clean and lay in a marinade of salad oil and lemon juice for 1 hr. Drain, but do not wipe, lay upon a griddle iron, wide open, ribs downward. Broil over clear coals, turning as they begin to drip. When done remove to a hot dish, wash with butter creamed with lemon juice and seasoned with pepper and salt. Cover, and let stand 5 minutes before serving. — Mrs. C. E. Worth, Wheeling, 111. SQUIRREL PIE.— Clean and joint the squirrels, cutting the backs into 3 pieces. Put 6 slices of fat salt pork into a saucepan, fry 3 minutes, put in the squirrels and fry to a light brown in this fat, adding as the meat begins to yellow a chopped onion, some chopped parsley, and a cup of mushrooms; sprinkle over them 2 tablespoons of flour; add a pt. of stock, and simmer slowly until the meat is tender, seasoning with salt and pepper. Boil 1 minute; pour over the squirrels and let them cool before putting