Stewed Rabbit

1/4 pound fat bacon

1 rabbit

1 onion, sliced

4 tablespoons (1 oz.) flour

3 cups (1 1/2 pts.) milk or water 1 small bunch herbs 1 teaspoon salt 1/2 teaspoon pepper

Cut bacon into squares, fry a nice brown color; remove bacon from pan, leaving the fat; joint rabbit, and fry quickly in fat; remove rabbit and fry onion a light brown. Draw this to one side and brown flour, now gradually add water, and stir quite smooth; when boiling, add rabbit, bacon, and seasonings; simmer for one to one and one fourth hours or until rabbit is tender. Place pieces of rabbit on hot platter and strain gravy over. Serve hot.

Venison Cutlets, Grilled

8 venison cutlets Butter

Salt and pepper 8 baked potatoes

Cut cutlets, one inch thick, from a well-hung neck of venison. Trim cutlets, but do not remove all fat. Season them with salt and pepper, and place them on a greased grill over a bright, clear fire. Turn them constantly while cooking, so as to retain gravy. The cutlets will take from twenty to twenty-five minutes to cook. Serve cutlets in a circular row on a hot dish with small piece of butter under each. Have potatoes ready and serve with the cutlets.

Asparagus A L'Ltalienne

1 bunch asparagus

Buttered toast, or fried bread

Italian sauce

Cut stalks of asparagus all one length, and scrape white part with a knife from tip downwards, then wash in cold water, being careful not to break green tips. Tie asparagus in bundles with tape, throw these into a saucepan with plenty of boiling water containing one teaspoon salt to each quart and boil twenty minutes; lift out and drain on a towel. Serve on a fried crouton of bread or a thick slice of buttered toast. Pour over stalk ends a little Italian sauce, and serve remainder in a tureen. The asparagus may also be served with a white or melted butter sauce.

The asparagus may be served cold with mayonnaise dressing. Some cooks reverse this and serve it hot with cold sauce, and cold with hot white sauce. White sauce to which the strained juice of one orange has been added is a delicious accompaniment.

Baked Cabbage

1 cabbage




Fresh cracker crumbs


Slice cabbage thin as for salad, omitting all the heart. Put few small pieces of butter into bottom of greased baking dish, place in layer of cabbage, seasoning to taste, pieces of butter, and generous layer of cracker crumbs. Then add more cabbage, and so on, until desired amount is in dish; then add milk until it is one half inch from top of cabbage. Bake in moderate oven one and one half hours.

Boiled Cauliflower

1 cauliflower Boiling water

Boiling milk Salt

Cook cauliflower in water and milk, a little more than one half water, adding salt to taste. The vegetable will come out beautifully white and have a much richer flavor than when cooked in water alone. Cauliflower thus cooked and dressed with drawn butter, pepper, salt, paprika, and a dash of lemon juice makes a very palatable dish. Cooked as above and then chilled, cauliflower makes a very nice salad, served with crisp lettuce and sprinkled over with oil, lemon juice, pepper, and salt.