How To Skin A Rabbit Or Hare

Cut off the fore feet at the first joint; cut the skin around the first joint of the hind leg, loosen it, and then with a sharp knife slit the skin on the under side of the leg to the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit on a hook by this fastening. Draw the skin down over the head, slipping out the fore legs when they are reached. Cut off the ends of the nose and thus remove the entire skin. Wipe with a damp cloth, remove the entrails, saving the heart and liver, wipe carefully inside, and, if it requires washing, use water made acid with vinegar. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Baked Rabbit

Skin and clean carefully. Lay it in salt water for an hr., then scald with boiling water, wipe it dry, sprinkle with salt and pepper. Stuff with a dressing made of bread crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew up; place some slices of salt pork on it, place it in a baking-pan with enough hot water to keep it from burning. Baste often. Serve with mashed potatoes and currant jelly. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Baked Rabbits With Rice

Cut a plump, young rabbit into joints, and pepper highly. Dissolve 4 oz. of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned. Take it up, drain, and put aside. Wash 1/2 lb. of rice, put it in a saucepan with a qt of nice-flavored stock and 1/2 blade of mace. Let it simmer until it is tender and has absorbed the liquor, let cool and stir in a large slice of fresh butter and the yolks of 4 eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and spread the rice on the top. Lay the beaten yolks of 2 eggs upon the rice, and bake in a brisk oven. - Mrs. E. D. Kelley, Winnetka, 111.

Barbecued Rabbit

Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the underside of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce. In a small saucepan melt 3 tablespoons of butter, and stir into it 2 tablespoons of vinegar, a teaspoon of French mustard, and a teaspoon of minced parsley. When very hot pour the sauce over the rabbit. Let it stand, covered, in a hot dish 5 minutes before serving. - Mrs. May C. May. Mayfair, 111.

Boiled Rabbits

They should be very young. Wash and clean very thoroughly, and fasten the heads to the sides. Put into clear boiling water and simmer for 1/2 or 3/4 hr. Pour white or onion sauce over them, and serve. - Mrs. C. E. Worth, Wheeling, 111.

Broiled Rabbits

Skin clean, wipe dry, split down the back and pound fat; then wrap in well-buttered letter paper. place them on a buttered gridiron and boil over a clear, brisk fire. turning them often. When cooked, serve on a hot plate, reasoning with plenty of salt, pepper, and butter, turning them over and over so that they will take up the butter. - Mrs. C. J. Canthorn, Wilmette 111.