The National home cook book

CREAMED—After. washing the rabbit, cut in small pieces, put in crock in layers, adding one large onion cut up, salt, small handful mixed allspice (whole), a few bay leaves. Divide this between the layers and top, cover with vinegar, let stand over night. When ready to cook cut very fine one small onion, brown in a little butter and lard; add rabbit after wiping off all spices and vinegar. Add a little water, let simmer till done, add one-half pint cream, thicken with a little flour, one teaspoon vinegar and pepper. FRICASSEED—Rabbits may be Fricasseed like chicken in white or brown sauce. To make a pie, first stew till tender and make like chicken pie. To roast, stuff with a dressing made of bread crumbs, chopped salt pork, thyme, onion, and pepper and salt; sew up, rub over with a little butter or put on a few slices of salt pork, and a little water in the self-baster; stew 1½ hours. Serve with mashed potatoes and currant jelly. ~ 7 , Ms aay FRIED—After rabbit has been cleaned and washed, put cracker crumbs, season with salt and pepper. Fry in butter and sweet lard mixed, over a moderate fire until brown on both sides. Take out, thicken gravy with a spoonful flour. Four hard-boiled eggs cut in sHces and scattered are an improvement. Bake one hour. ROAST—When skinned and washed, put in a roaster—if no a roaster two pans will do, one to cover the rabbit. Make holes in the legs, pull bacon through. Use a little garlic and salt. Put enough water on to cover, put in the oven, and when done they will be nice and tender. Two rabbits: Cut off front legs and ribs; lay flat, insert small pieces of smoked bacon in hind quarters and back; place in pan, put tablespoon butter over top; put in hot oven to roast one hour. Then take pint of sour cream, put over top, leave in oven till gravy is thick, then serve.‘ A delicious dish for five: Take two rabbits, put in water over night, wipe dry, put in roasting pan, coat with butter, salt, pepper and little flour; slice three onions help season, baste every five minutes. Can roast potatoes nicely with them. Far better than chicken roast. mi y, ‘ SOUR ROAST (Hassenpfetter)—Wash and put in earthen dish and cover with half water, half vinegar, one sliced onion, half teaspoon whole pepper, two bay leaves, salt to taste. After two days, take all the fine skin off, lard back and hind legs with small pieces of smoked bacon. Then: put rabbit in roasting pan with onion, pepper and bay jeaves, with a cupful of the sour brine and some fresh water. roast half hour, then pour half cup sour cream or milk over, and roast till brown. es STEWED—Stew until tender; brown flour and butter together and make brown gravy; put in baking pan, put in salad dressing over. In one corner put a lot of raisins, in another a lot of onions; put in oven, baste with gravy. Serve all together. Serves six people. Wash front legs, heart and fleshy parts of head, and add a piece of smoked meat. Cook in half vinegar, half water, one bay leaf, one onion, one slice of lemon, one-half teaspoon pepper, salt to taste.Thicken with butter and two tablespoons flour. : Salads: APPLE-NUT—Four apples, one-half pound English nuts, three pieces celery; chop fine, put on lettuce leaf. BANANA—Cut bananas in two, roll in salad dressing, then roll in crushed peanuts (not crushed too fine), place on lettuce leaf with spoonful of dressing beside it. Salad dressing: Prepare in the dish you are to serve in, sprinkle plenty of sugar over each layer after it has absorbed the drops of almond essence, and another layer Put all together; serve in vinegar, sliced onion, mustard, pepper and salt: