Hasenpfeffer

Cut a rabbit into about 7 pieces. Put into a bowl and cover with vinegar. If the vinegar is too strong add a little water. Add a rather large onion, sliced, a few bay leaves and a few whole cloves. Cover and let stand 24 hours. Next day take the rabbit out of the vinegar and fry 15 minutes in a little hot fat in a granite kettle. Then pour the vinegar with the cloves and onion over it, season with salt and pepper and let cook 1 1/2 hours. When ready to serve add 8 gingersnaps which have been dissolved in a little water, Gook a few minutes and serve.

Mrs. Henry Heister.

Baked Rabbit

Leave the rabbit whole, wash thoroughly, salt and let stand over night in a cold place. When ready to cook place on back in a roaster, after dredging with flour and pepper. Mince an onion the size of an egg very fine and place over rabbit, a teaspoon of powdered sage sprinkled over and 1/3 cup of vinegar dropped by spoonfuls to moisten all the rabbit. Have oven hot, put 1 pint of boiling water in bottom of pan and cook uncovered, basting every 5 minutes with water in the pan. When brown on top turn the back of the rabbit over so it will brown also and continue basting. When brown and tender, disjoint and serve at once.

Mrs. G. T. Gaskins.

In frying a grown rabbit, or squirrel, you can destroy some of the "wild" flavor by cooking 10 or 15 minutes in boiling water. Then roll in flour and fry as usual in plenty of hot fat.

Stuffed Heart

Wash the heart thoroughly inside and out, stuff with the following mixture and sew up the opening: I cup broken bread dipped in fat and browned in the oven, 1 chopped onion, and salt and pepper to taste. Cover the heart with water and simmer until tender or boil 10 minutes and set in the fireless cooker for 6 or 8 hours. Remove from the water about 1/2 hour before serving. Dredge with flour, pepper and salt, or sprinkle with crumbs and bake until brown.— U. S. Department of Agriculture - Farmers' Bulletin 391.

Boiled Tongue

Clean and salt tongue. Boil until tender, take out, drop in cold water and peel. Serve cold sliced or cut in cubes, mix with peppers, celery, pickles and mayonnaise for salad. The flavor may be varied by adding 1 bay leaf, 1 onion, 1 stalk of celery, 1 clove and 1 carrot to the water in which tongue is cooked. Mrs G. T. Gaskins