Fried Rabbit

Clean, wash and put into boiling water; boil 10 minutes, and drain; when cold cut into joints, dip into beaten egg, then in bread crumbs, and season with salt and pepper. Fry brown in butter and lay over a moderate fire. Thicken the gravy with 1 tablespoon of flour and pour in 1 cupful of milk or cream; boil up once and pour over the rabbit. Garnish with sliced lemon, and serve with onion sauce. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Rabbit Pie

Cut a rabbit into 8 pieces, soak in salted water 1/2 hr., and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and add a little flour. Cover with puff paste, cut a slit in the middle, and bake 1 hr. If it browns too fast lay paper over the top. - Mrs. E. D. Kelley, Winnetka, 111.

Rabbit Pot-Pie

Cut a rabbit in pieces and let stand over night in cold water. Next morning put in a stewpan, season with cayenne, pepper and salt, pour in a qt. of warm water and stew over a slow fire until tender, adding more water, if necessary. When nearly done, add piece of butter size of a walnut, mix with a spoonful of flour. Add 1/2 doz. ginger snaps and 1/2 cup of cream. Do not boil after putting in the cream. - Mrs. Pitt, 240 S. 20th Ave., Maywood, 111.

Roasted Rabbit

Take a large rabbit and cut off the fore part, that is, from the head down to the loin, and make a civet of it. Lard the hind part with pork and leave it in the following marinade for 24 hrs. Set it in a deep dish and sprinkle it with pepper. Cover it with a few bay leaves, thyme, sliced onion and cloves. Pour over it 1 pt. of white wine. Turn it over 3 or 4 times during the 24 hrs. Take it out of the marinade. Put it in the oven to bake for 3/4 of an hr., basting several times with' marinade, which you serve in a sauce-dish with the meat. The fore part would not be good roasted; it would be too dry, and would not be tender enough. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Rabbit Salami

Place 2 rabbits in a baking-pan; add 1 slice of onion, 1 stalk of celery, cut fine, and 1 bay leaf; brush the game with melted butter, then cook for 30 minutes. Lift the meat from the pan, add to the pan 2 tablespoons of butter and the same of flour, and cook till brown. Add 1 pt. of hot water, stir well, and when smooth add 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, 1 tablespoon of capers and 12 stoned olives. Lay the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley, and serve. - Mrs. Roger Rawlings, Chicago Heights, 111.