Keep the war foods cooking

Dress and cut up a rabbit. Cook slowly in seasoned boiling water until meat falls from the bone. Remove rabbit. Concentrate soup stock to 2 cups. Strain and skim off fat. Decorate bottom of mold with parsley and slices of hard cooked eggs. Soak 1 tablespoon Knox gelatine in cold water and add to hot liquid. To this add the diced meat, %, cup diced celery, and 3 or 4 strips pimento. Pour all into a mould to set. Other diced vegetables may be added if desired. Serve with boiled salad dressing. HEAD CHEESE. Dress 1 hog’s head or half a head if a smaller quantity is desired. Remove excess fat. Cover remainder with water and cook slowly until meat falls from the bone. Highly season the water during cooking with salt, celery salt, onion salt, a bit of bay leaf, and a bit of onion. Take from stock and concentrate the stock to % its original volume. Cut meat in small pieces, some of which may be reserved for scrapple. Reheat in stock. Put in mold to cool and set. BRAISED TONGUE. 1 beef tongue % cup celery diced % cup carrots diced 1 sprig parsley % cup onion diced. Cook tongue slowly in boiling water 2 hours. Take out, remove skin and roots. Place in deep pan and surround with vegetables. Add 4 cups of sauce. Cover closely and bake 2 hours, turning after the first hour. SAUCE FOR BRAISED TONGUE. Brown % cup oleomargarine. Add 1% cup corn flour and stir together until well browned. Add gradually 4 cups of hot water in which the tongue was cooked. Season with salt and pepper and 1 teaspoon Worcestershire sauce. i% cups strained tomatoes may be substituted for part of the water. TAMALE PIE (MEAT EXTENDER). 2 cups corn meal iL lb. Hamburger steak 21% teaspoons salt 2 cups tomatoes cups boiling water % teaspoon cayenne pepper or 1 onion 1 small chopped sweet pepper i tablespoon fat 1 teaspoon salt : Make mush by stirring corn meal into boiling salted water. Cook in double boiler or fireless cooker 114 hours. Brown onion in fat. add Hamburger and stir until red color disappears. Add tomato, pepper, salt. Grease a baking dish, put in layer mush, then the seasoned meat, and then another layer of mush over the top. Bake 30 minutes. BEEF STEW. il pound beef 1 cup carrots cut up small 4 potatoes cut in quarters 1 teaspoon salt Y% peck peas or 1 can Cut the meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and carrots and cook for one-half hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done. DIFFERENT STEWS. Here is the way you can change the stews to make them different and to suit the season: 1. The meat.—This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck, or brisket. The long, slow cooking makes them tender. Game and poultry are good. 2. Potatoes and barley may be used or barley alone, or rice, hominy, or macaroni. 3. Vegetables.—Carrots, turnips, onions, peas, beans, cabbage, tomatoes are good, canned or fresh. Use one or more of these, as you wish. 4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor. 5. Many left-overs may be used—not only meat and vegetables, but rice or hominy. HOW TO COOK THE STEWS. All kinds of stews are cooked in just about the same way. Here are directions which will serve for making almost any kind. Cut the meat in small pieces and brown with the onion in the fat cut from the meat. Add the salt and pepper, seasoning vegetables (onion, celery tops, etc.), 2 quarts of water, and the rice, or other cereals, if it is to be used. Cook for an hour, then add the vegetables except potatoes. Cook the stew for half an hour, add the potatoes cut in quarters, cook for another half an hour, and serve.