1941-01-16 — Page 11

By George MacManus

WHAT'S GOIN' ON AROUND

HERE?

BYE-BYE- YOU DEAR DADDY. BYE-BYE-

10-29

Copy 1990, King Peaning Gyudsense, Inc. World wight compared,

A PAGE FOR WOMEN

How To Cook Rabbit

It tastes just like chicken." [margarine until well browned, That's what the family says when then put into a stew-jar with a rabbit is served.

little salt, the onion Stuck with eloves, the lemon juice, pepper- (eorns, and hot stock.

A nice fresh young rabbit re- pays for good cooking. You can boil it,

stew it, make it into a pudding or pie, dish it up as a Savoury, and not a bit need be wasted if the remains are made into a nourishing soup.

Roast Rabbit

Cover the jar closely and cook na moderate oven for 34 hours, or stand the jar in a saucepanful of boiling water on the stove,

Hall an hour before strving knead the remaining 1 oz. of mat- Karine and the flour together, stir into the stock, adding seasoning if

Ingredients: 1 rabbit, 4 table.necessary. spoonfuls breader umbs, 2 table- spoonfuls shredded suet, 2 table- spoonfuls chopped ham, spoonful chopped parsley, grated rind of half a lemon, salt and pepper, egg.

Make the forcemeat with th tea- remainder of the ingredients, shape into small balls, fry in hot fat, and drain well.

Pile the rabbit pieces on a hot dish, strain over the gravy, ar- Wipe the rabbit and season in-range the foreement balls round side with a little pepper, salt, and the base, and serve the powdered

jelly clove. Prepare the separately. force-meal with the remaining ingredients and put inside the rabbit.

Skewer the head back and the legs on each side, cover the rabbit well with dripping then with a piéce of greased paper.

Rabbit Pie

Make this delicious pie and soc what a favourite it will be with the whole household.

ingredients: 1 large rabbit or two small ones, 1⁄2 lb. ham or bacon or pickled pork, salt and pepper,

1 teaspoonful chopped parsley, little grated lemon rind, green1⁄2 lb. rough puff pastry.

Bake for an hour in a hot oven, basting frequently. Serve with baked potatoes and વ vegetable.

Rabbit And Pork Partnered with pickled pork rabbit meets with great approval.

Ingredients: 1 young rabbit. 1 lb. pickled pork, 1 pt. white stock, 1 pt, milk, 2 ozs, butter or mar- garine, 4 ozs, flour, 1 sliced onion, 2 strips

of shredded blade mace, & white peppercorns, celery, 1 salt and pepper,

For the gurnish: 2 tablespoon- fuls each of shredded cooked car- rot, onion and turnip.

Wash and joint the rabbit, dice the pickled pork and place in u stewpan with the stock and milk.

Bring to the heil, add the onion, celery. mace, peppercorns, and seasoning, and simmer for about two houis, until meat is tender.

Knead the butter or margarine | and flour together, and add, in small pieces, half an hour before the rabbit is cooked,

Serve on a hot dish, strain the sauce over the meat, and garnish with separately cooked vegetables, JUGĜED RABEIT, tasty and tender, makes a popular change.

Ingredients: 1 rabbit, 1 pint good stock, 1 dessertspoonful le- mon juice, 3 ozs. margarine, I oz. flour, 1 medium-sized

onion, 6 peppercorns, 2 cloves, forcemeat

as for roast rabbit, red-currant Jelly.

Wash, dry and joint the rabbit.

Cut the rabbit into joints and slice the ham, place in à casserole with the parsley, lemon rind, and pt. water. Cook in a slow oyen for an hour,

When cold, arrange the meat in aple dish, add two tablespoonfuls of the gravy. cover with rough puff pastry and bake for 45 min- utes. Heat up the remainder of the gravy and pour into the pie.

Rabbit Pudding

And a pudding nourishes and satisfies the children.

Ib.

Ingredients: 1 rabbit, 1⁄2 diced pork, flour, salt and pepper,

surt erust.

Wash and dry the rabbit. cut it into neat joints, and put head, neck and kidneys away for gravy, Mix together I tablespoonful flour, I level teaspoonful salt, and season with pepper. Coat the rab- bil and pork with the mixture, and pack closely in a basin lined with suet crust.

Almost fill the basin with water, moisten the edge of the crust, and place on the suet top. Cover with three folds of greased paper and steam for three hours.

Turn out on a hot dish, and Serve with gravy made from the head, etc.

You will need 1 rabbit, 3 or 4 mushrooms, 2 onions, a sprig of parsley, seasoning.

Cut the rabbit m six pieces, put in a saucepan with a pizer of but- ter or margarine, add a little flour, the mushrooms cut into quarters. the chopped onions, and chopped parsley,

In a minute or two add pepper, salt and sufficient stock to cover the rabbit, stir, put on the lid and simmer slowly tili tender.

Serve with the mushrooms round the rabbit and a nice thick gravy.

In A Casserole

Cooked [21 3 casserole with mushrooms makes another wel- coine change.

Ingredients: 1 rabbit, 2 oz. bacon, 1⁄2 lb. mushrooms, 2 tea- spoons chopped parsley, 1 small onion, 34 pt. brown sauce, season- ing, cayerine.

Prepare the rabbit and divide it into small points. Melt some but- ter or margarine in a frying pan and fry the joints quickly.

Remove the joints when cooked, and put the finely chopped bacon into the same pan.

Prepare the mushrooms, by chopping them, atter washing and picking carefully, Reserve a few for garnish.

Add the chopped mushrooms and onions to the bacon, and fry quickly for a few minutes. Add parsley and seasoning. Put the joints of rabbit into a

casserole, with the mushroom mixture sprinkled between the layers.

Pour the brown sauce over and cook in a moderately hot oven un- til the rabbit is tender.

of the

Season the remainder mushrooms and put a pat of mar- gaine on each. Cook them under the grill and garnish the rabbit with them before serving.

Brown Rabbit Stew

OZ.

If you favour a nice brown rab- bit stew, here's a nice one:

Ingredients: 1 rabbit, 1 flour, Lonion,

3 ozs. fat bacon, salt and pepper, 11⁄2 pts. water, sprig of parsley, 2 cloves (tied in a plece of muslin).

Joint the rabbit neatly. Cut the baron into squares and fry for a few minutes, then place in a cas- serole.

With Mushrooms

Fry the rabbit quickly in the bacon fat, then transfer it to the Rabbit flavoured with mush-casserole. Fry the onion a light, rooms and simmered Fry in two ounces hot butter or tastes excellent,

till tender brown and place in the casserole. Add the flour to the remaming fat and fry till brown. Then stir in some of the water. Mix till smooth. Add the rest of the water, stir and bring to the boil,

To Wash Artificial Silk

Pour this liquid over the rab-. blt and the onion. Add salt, pap-; per, parsley and herbs.

Cook in a very slow oven for' four hours, Remove the bag of herbs and serve in the casserole.

It Is Said

Because artificial silk or rayon tension and the material will go was launched prematurely many back to its normal size. Your women formed

an unfavourable washing method will have nothing opinion of it. Some still have mis- to do with it at all. givings regarding it. But rayon If your rayon is guaranteed hot has outgrown the need for special to shrink three-to-five min care. For the most part, it is now ute run in your household washer! a "safe" fabric. In fact, it usually mild soap and warm or lukewarm is less sensitive than silk, for it is water, comprise the best washing not yellowed by strong soap, "recipe." Wash your rayons in. water softeners, hot water, sun-plenty of water; for when rayon shine, or age. The fibres me not in Wet It is leve strain-resistant Knitting gives women some- prone to hold dirt; therefore they Put the rayons through at least thing to think about while they're wash clean, quickly,

two rinses of the same tempera- talking. As is the base, with other fabrics ture. Press out as much water by --some rayons are washable; hand as you can between winses, others are not. Most rayons can for most rayon crushes dairly look up to you When they are in If you have money people will be washed, however. The manu- readily. Handle it gently as you a hle facturer's assurance is your best ease each article into shape. Dry guarantee

Sasto washability. indoors away from extreme heuf, Everything depends on the Iron with the lowest heat provid weave, the dye, and the ed by your troner. possibilist for bhrinkage, IL Rayons are so coonomidel, at-i rayon has been subjected tractive and practital, they repay to much tension during manuface the extra care they should have

Apples are recommended as a cure for obesity. Adam-kud a- pretty thin time after eating one,

A well-known onoriksgravi his? unheer is n warastant, Later he he mat roi n

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