The new Annie Dennis cook book

Dress and disjoint the rabbit, put into a stew pan and season with salt, pepper and parsley, chopped fine. Pour over a pint of warm water and stew over a slow fire until quite tender, adding when nearly done, some bits of butter rolled in flour, and before taking from the fire, add a gill of rich cream, or the same amount of fresh milk, with beaten yolk of one egg. Stir the gravy well, taking care not to let it boil after the cream or milk is added. Or, prepare like grouse. 'Possum To prepare for cooking: Place an axe handle across the neck, hold the tail and pull until the neck is broken. Meanwhile have ready a pot of boiling oak lye, made of a quart of oak ashes and a gallon or more of water. As soon as the neck is broken, put the 'possum in this, for a minute; take out and scrape clean; open down the breast, remove the entrails and wash thoroughly. Hang in a cool place until ready to use. 'Possum Roasted with Sweet Potatoes Dress ; rub inside and out with salt and red or black pepper; place in a roasting pan with a teacupful of boiling water, a tablespoonful of butter, one of vinegar and a half dozen or more small potatoes, peeled. Baste the meat frequently; when tender, remove to a dish and garnish with the potatoes and parsley. Stewed 'Possum Stew as directed for beef, using either sweet or Irish potatoes. Smother-Broiled Birds Robins, partridges, rice birds, doves and larks may be prepared just as young chickens and squabs. Fried Rabbit Prepare and fry as directed for frying chicken. Stewed Birds, Served With Cream Sauce Stew in a covered vessel six birds in a teacupful of water until quite tender ; then add one tablespoonful of butter, a teacupful of sweet cream and salt and pepper to taste. Let boil up well and serve in a hot covered dish. This is a delicious breakfast dish. Squabs (Young Pigeons) Clean and soak in salt water half an hour ; put in a stewpan with just enough water to cover. When the water has nearly boiled out, place in a hot stove and brown ; baste with butter, pepper and a little vinegar. Fried Bread Crumbs Lay some finely grated bread crumbs in a baking dish in the oven, with a good lump of butter. Stir them occasionally and serve them when the butter is all absorbed and the crumbs crisped and a golden brown. HASHES AND STEWS Chicken, turkey, game, mutton, kid, lamb, or pork, may be used instead of beef in the recipes for "Baked Hash No. 2," "Milk Hash," "Dry Hash'' and "Hash on Toast," using no butter, when pork is the meat selected. Mix the thickening for hash, or stews, in a teacup, with a fork and it will never be lumpy. Of course the paste must be well beaten. Baked Hash, No. 1 Mince and season highly, cold meat; put it into a baking dish with some gravy, left over; fill the dish about half full, then put creamed Irish potatoes over the top and brown in the oven. Baked Hash, No. 2