Use and preparation of food

CHICKEN WITH RICE. An old fowl may be used. Clean and cut into pieces as for frying and roll in seasoned flour or meal. In a frying pan put a small amount of fat, add a sliced onion and a chopped green pepper, and cook until tender. Brown the chicken quickly in the seasoned fat ; add 2 cups of hot water and li cups cooked rice. Cover closely and cook slowly until the chicken is tender, addinu more water if necessary. CREAMED CHICKEN. To li cups white sauce add 2 cups diced cooked chicken. Heat thoroughly, season with salt, paprika, and chopped parsley, and serve on toast or in pastry or mashed potato cases. A chopped hard-boiled egg may be used for garnishing. KOASr KABBIT. Wash the rabbit well with soda water. Lay in salted water for an hour. Stuff with onion, celery, or chestnut dressing and sew up. In a baking dish place the following: 1 onion. 1 carrot (diced). A few cloves. Whole pepper corns. 1 bay leaf. Rub the rabbit with salt and pepper and place in pan, putting fat here and there over the rabbit. Sift a little tlour over the top and pour a cup of stock or hot water into the pan. Cover tightly and roast, basting frequently. When ready to serve, place on hot platter and garnish with slices of lemon and cranberry or currant jelly. SPICED RABBIT. Wash rabbit in soda water. Disjoint hind legs; cut off the saddle, remove the fore quarters. This makes 9 pieces in all. Lay in salt water about an hour. Place rabbit in dish and cover with weak vinegar. Allow to remain overnight. Remove from pickle, salt each piece slightly, and arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen pepper corns, a stalk or some leaves of celery, some parsley, a cup of stock, and some of the ' inegar in which the meat was soaked. Cover and bake until tender in a moderate oven. Remove to hot dish. Make gravy from the stock in the pan, using drippings ami enough browned flour to thicken. Be sure it is well seasoned and pour over the rabbit. FRIED RABBIT. Cut in pieces, roll in flour or meal, and brown in fat. Cover and cook slowly on top of stove until tender. Add water, or small amount of gravy if necessary. Lesson 8. The Dinner Menu. AIM. To outline tho chief essentials of a dinner menn so that it may be filled in to give meals of varying degrees of simplicity. 1. The dinner is frequently the heaviest meal of the day. On this account all the different groups of food should be represented in it. 2. The basic portion of the meal : A. The main course usually consists of meat or a protein-rich food, a starchy vegetable as potatoes or rice, and a green vegetable to give the mineral constituents. The starch is further increased by the bread, and fat is furnished by the butter, the fat of the protein-rich food and usually some fat is added in seasoning the vegetables. B. The dessert course furnishes the sweets. Its character should be determined by the remainder of the meal. If the meal is low in fat, a fat-rich pastry might be used or a cream rich in fat. With u meal rich in fat a lighter fruit or ice is more desirable. C. Other courses which may be added :