Routine: Make ice box cake and cover the top with waxed paper. The cream should be whipped and put into covered container. Place both in refrigerator. If possible, prepare these immediately after breakfast.

Prepare rabbit for stewing and cook until tender.

Assemble eggplant casserole and bake.

Prepare salad, except for French dressing, and place in refrigerator.

Mix biscuits and place on greased pan.

Fry rabbit.

When eggplant casserole is finished, it may be taken out of the oven and kept covered, and biscuits may be baked if oven is too small for both.

Make gravy.

Chocolate Ice Box Cake

1 box prepared chocolate pudding

2 cups of milk

1 1/2 dozen lady fingers or

Sponge cake 1 cup whipped cream

Gradually stir the milk into the prepared pudding, place on stove and stir continuously until thick. Line sides and bottom of loaf tin with waxed paper. Place split lady fingers or sponge cake on top of waxed paper lining sides and bottom of pan. Pour over some of the chocolate mixture. Put in a layer of lady fingers, add more chocolate, and continue thus until tin is nearly full. Place in refrigerator to congeal. When ready to serve, spread whipped cream on top, lift out of tin by the waxed paper, slip paper off and slice the cake.

Grapefruit And Canned Pear Salad

1 fresh grapefruit or small can of grapefruit

1 small 9-ounce can pears 3/4 cup french dressing

Peel grapefruit, cutting deep enough to remove surface membrane. Cut out sections free of membrane. If canned grapefruit is used it should be drained, and canned pears also. Arrange 1/2 pear, rounded side up, on each serving of lettuce. Arrange two or more grapefruit sections around base of each pear. Top, before serving, with French dressing.

Fricassee Of Rabbit

Select a young, tender rabbit. Skin, wash and cut the rabbit into pieces. Put into boiling water and cook until tender. This will vary with the age of the rabbit, from one to two hours. When half done, salt the water. If the rabbit is tender in much less time, remove from the fire and allow to stand until ready to fry. Remove from the liquor and roll in flour. Heat butter in frying pan to the bubbling point. Put pieces of rabbit in the pan and brown all sides. Season well with salt and pepper. When nicely brown, remove from the frying pan and pour off most of the fat. Stir into the remaining fat three tablespoons of flour and when thick and smooth add 1 1/2 cups of the liquor in which the rabbit was boiled. If there is not enough liquor add milk to make 1 1/2 cups. Stir mixture continuously while thickening. Rabbit should be served on split hot biscuits with the gravy poured over all.

Eggplant Casserole

1 small eggplant

6 medium size tomatoes or

1 small can 6 medium size onions

5 tablespoons fat 2 teaspoons salt 1/2 teaspoon pepper 1 green pepper

Pare and slice eggplant, onions and green pepper. Brown in a frying pan in the fat. Place browned vegetables in a greased casserole, alternating with sliced or canned tomatoes in layers. Season each layer with salt and pepper. Bake in a moderate oven (400º) for forty minutes.