Farm and home cook book and housekeeper's assistant

Dress and clean a couple of young rabbits, joint them, and put into a stew pan with 2 large Spanish onions, cut small; add enough milk to cover, season with white pepper, cover closely, and stew very slowly until tender, then season with salt, add butter to the gravy, and thicken with flour. If any of this dish is left over dip each piece in beaten egg, roll in bread crumbs or cornmeal, season with salt, pepper and a little grated lemon rind, and fry in hot drippings until nicely browned on both sides. Serve hot with the gravy seasoned with lemon juice and cayenne pepper, or a little catsup. Young rabbits are also nice cooked with green peas. Joint and put in a stew pan with a slice of lean ham, cut in small pieces, 1 tablesp butter, 1 or 2 spring onions, a small sprig of parsley, and 1 qt fresh green peas. Dredge in some flour, pour in a little milk, and let come to a boil, then draw to the back of the stove and let stew slowly until rabbit and peas are tender. Just before serving season with salt and a very little sugar. — [M. L. D., Scotland. Baked Coon The raccoon which makes free with the farmer's corn gets very fat in the fall, on corn, apples and clover, and makes delicious eating, though often thrown away because of the prejudice that many people have against wild meat. First skin the coon carefully, then remove the layer of fat, which is often an inch thick, right under the skin. This fat would give the meat a disagreeable, oily taste, if left on, but it is nice and white, and can be tried out the same as leaf lard, and used for soap. Thoroughly wash the dressed coon in cold water and soak over night in cold water with 1 tablesp salt added to each gallon of water. Bake the same as veal. OPOSSUM AND VENISON 173 If the coon is old, as shown by large size, dark meat, and stiff hard bones and joints, it should be parboiled from 1 to 2 hours, before roasting. — [I. R. N., Me. "'Possum and Sweet 'Taters" Pour a large kettleful of hot water in a convenient vessel, add a small shovel of ashes, and then put the 'possum in this, but do not have the water as hot as for scalding chickens. Turn the 'possum around until the fur is loosened, and you will have no trouble in skinning him perfectly clean. Remove head, feet and entrails, wash thoroughly in cold water, salt in and outside, and let hang over night. In the morning wash again and put in a baking pan with a little water. Cover closely with another pan, and put it over the fire. When tender remove the top pan and put the 'possum in the oven to brown. Dust with black pepper and baste with lard. While it is baking, peel potatoes, cut them in thick slices, and put them in a skillet over the fire with salt and a little water and lard. Cover, and let steam until tender. By that time the 'possum will be nicely brown. Turn the prepared potatoes over him, return to the oven, and when nicely brown, put the 'possum on a platter, arrange the potatoes around him, and serve. — [Mrs. S. J. S., Ala. Fried Venison with Gravy