The farm cook & rule book

Combine 2 cupfuls of the white sauce for creamed dishes with an equal amount of flaked and drained canned salmon. Serve hot on 6 slices of buttered toast on a platter surrounded with buttered peas. WILD GAME Rabbit Chop Suey 1 rabbit 1 small bunch celery % pound fat salt pork 1 tablespoonful Worcestershire 2 large onions sauce 1 green pepper Cut rabbit meat into 1 inch pieces. Cut fat pork into i/^ inch cubes. Cut celery, onion and green pepper into small cubes. Cook the pork in a frying pan slowly until crisp, being careful not to scorch the fat. Add the rabbit meat and simmer gently 20 minutes. Then add the onion, cover tightly and cook slowly 20 minutes or until the onion is tender. Add the celery and ground pepper and cook 15 minutes. Stir in the Worcestershire sauce and cook 3 minutes. Serve with boiled rice. Browned Rabbit Cut a young, fat rabbit in halves and place these in a greased pan. Dot generously with butter and dredge with flour. Season with salt. Brown on both sides in a hot oven. When cooked, place the rabbit on a warm platter, thicken the drippings with flour and add milk or water to make a gravy. Pour this hot gravy over the rabbit just before serving. Baked Rabbit Disjoint a large rabbit. Cut % pound of bacon in slices and fry to a delicate brown. Remove the bacon and brown the rabbit in the fat. Place the meat in a casserole. Add flour to the fat in the frying pan and then sufficient water to make a gravy. Mince 1 carrot and 1 onion finely and add to the gravy. Add sufficient salt to suit the family's taste and pour the hot gravy WILD GAME 141 over the rabbit. Cover the casserole and cook in a moderate oven 2 hours. Rabbit, Hawaiian Style 1 rabbit 4 large onions 3 large potatoes 14 cupful sour cream % cupful tomatoes salt, pepper and butter Cut meat from the back and hind quarters. With a potato masher flatten every piece and cut into 1 inch sections. Pare and slice the potatoes ; peel and slice the onions. Put a layer of potatoes in an earthenware or glass baking dish, then a layer of meat and a layer of onion. Add V2 teaspoonful of salt and i/4 teaspoonful of pepper. Add a layer of tomato and dot with butter. Repeat until all the material is used. Pour the sour cream over the top^ cover the dish, place it in a pan of boiling water and cook in the oven for at least 2 hours. Mrs. Rankin's Quail 6 quail 1 cupful cream 1 teaspoonful salt water % cupful butter flour Dress the birds and leave whole. Salt well and let stand a few minutes. Place the butter in a frying pan on top of the stove, roll the quail in flour and place in the hot butter, add % cupful of water and cover tightly. Cook slowly about 2 hours. Turn the quail from time to time during the first half hour of cooking; then place them in the oven the rest of the time, adding water as is needed. When the meat is tender and is a rich golden brown, add the sweet cream, simmer 5 minutes and serve at once. Quail on Toast