The national course in home economics

Separate a rabbit into joints for serving. Saute in hot fat from bacon or salt pork until browned lightly. Add one tablespoon butter to fat remaining in pan and saute one small onion, sliced, one-fourth pound lean ham, cut in dice, and one small sweet pepper cut in strips. Stir until brown, then add two cups of stock, one-third cup white wine, if desired, and let simmer for half an hour. Blanch one cup rice and dispose rice over rabbit as it is laid in casserole. Add the stock and season as required. Cover closely and cook in moderate oven, one hour or longer, according to tenderness of rabbit. Serve from casserole. Chicken may be cooked in same way. HUNGARIAN GOULASCH. Slice a peeled onion and cook it until brown in three tablespoonfuls of fat fried out of salt pork ; take out the onion and turn in a pound and a half of lean, uncooked veal cut in inch cubes; stir and cook the meat until slightly browned, then rejecting the fat, if there be any in the pan, dispose the meat in a casserole ; add about a pint of broth, or boiling water, and a teaspoonful of paprika, cover the dish and set to cook in the oven. In the meantime add more fat to the frying pan, and when hot, brown in about a dozen balls cut from pared potatoes, and a dozen small onions; when the onions are well browned, add them to the casserole, and after the meat has been cooking an hour, add a teaspoonful of salt and the potatoes, and, if desired, two tablespoonfuls of flour mixed to a thin paste with cold water. Let cook in all about two hours. Serve from the casserole. AU GRATIN DISHES. "Au gratin" dishes are exceedingly popular, and, deservedly so. Potatoes, cauliflower, egg plant, cabbage, macaroni, celery, rice, Brussels sprouts, hominy, tomatoes, oysters, shrimps, fish and asparagus vie with each other as favorites in this repertory of dishes. CAULIFLOWER WITH CHEESE AU GRATIN. Have ready a cauliflower cooked in boiling, salted water until tender. Separate the cauliflower into flowerets, and dispose these, stems downward, in ramekins. For a medium sized cauliflower melt three tablespoonfuls of butter and cook in it three tablespoonfuls of flour, half a teaspoonful of salt 486n CASSEROLE COOKING and a dash of paprika; then add a cup and a half of milk, and stir until the sauce boils, then stir in a cup of grated cheese and pour a little of the sauce over the cauliflower in each ramekin. Stir a cup of fine cracker crumbs into one-third cup of melted butter; sprinkle these over the cauliflower and sauce, and set the ramekins into the oven to brown the crumbs. Serve in the ramekins as a vegetable entree. HALIBUT POULETTE IN RAMEKINS AU GRATIN. Pick a cup and a half of cooked halibut into small pieces; add to it the sifted yolks and chopped whites of four hard-cooked eggs. Make a white sauce of three tablespoonfuls, each, of butter and flour, half a teaspoonful, each, of salt and paprika, one cup of chicken broth and half a cup of cream, or a cup and a half of milk. Stir the fish and eggs into the sauce. Put the mixture into buttered ramekins, spread over the top a cup of cracker crumbs, mixed with one-third cup of melted butter and set into the oven to brown the crumbs. Serve at once. Lobster, shrimps, salmon or other cooked fish may be used for this dish. POTATOES AU GRATIN.