The Penn's Grove record., 1894-04-13

cues Oh squlTTelS, lurliSn au eCouolniCai
and nourishing substitute for meat wher
the latter commodity is dear, says the
American Agriculturist. A little trouble
in the preparing will also give many
really epIcurean dishes.
Baron OF Hare-This German dish is
g nice way of using a hare when tie
family is small. Use only the back aud
thighs, removing the thin skin from the
back and leaving the kidneys in the loins;
rub the meat over with moist sugtr an
let it stan | for several hours, then pus
in q deep dish with a gill of vinegar, Il,
minced onion and a bay leaf, letting it
remain for forty-eight hours, durin,
which time it must be frequently turnei
and ba5tel. Drain and lard it in neat
rows; brown it quickly in a fryin y-pl1,
aud put it i'll = stew.ptn with tde liql,r
or mariuale in wh'cl it has stood Tor
two days, and salt and pepper also tho
| gravy or butter in whica it was bro yne |.
Cover closely and let it steam until tea.
der, basting meanwhile several times.
Transfer to a hot dish, add the juico of
a lemon and a spoonful of currant jelly
to the gravy; thicien, strain and send to
able in = sauce ture2I.
Hare P~epper-lais is a nice way to
:ooN the inferior parts OF the same hare.
Cut it into joints and brown in Il little
batter. Fry 4 sliced onion in three
ounces OF bacon cat in dice, AMI put all
into a 2tcvpan, first browning two table.
sp1anfulS of flour in the fat in the frying.
pan. Add era lually three cups of water
to the thickeuel gravy and, when all il
smooth, the pieces of hare, the thin yell
low riud OF half a lemon, four or fire
each OF pepper corns aad cloves anil
salt to taste. Simmer for an hour or
more until very telder; strain the gravy
over the pieces OF hare and garnish with
sliced lemon.
Hare ~Plsty-This is also a German
recipe and no fnec dish ctn be imagined
for tho winter season. Make a large
one and it will be MIC to SGT before your
friends either hot or cold. Skin one
fine hare aud cut into half joints, larding
each piece with thin strips of bacon.
Let the pieces lay in a m~arinaie, as men-
toned in the baron Of hare, for twelve
hours. lnen dram ana put them lnto
a stewPan Win tn'ee ounces Oh butter;
cover the pan closely ana leu ehem
put into the stewpan half the mlrinade
and a cupful of gooi, nce!y-seasonel
stock; boil down this gravy q little
Whl'e you are hIiinS tae PIE. INK nVer
Snou'd nave oeen poile' AM m'le INTO
a 1orcemeat WIN our ounces eacn OF
bacon anu pofS' nneiy m'ncea' iour
ounces oil oreaa CRUMBS ana seasoning
Oh nutmeg SAT-, pepper anu tayme;
maze TO a paste Win " wen oea1en
eggs. sur TINS torcemea1 over a $40"
hre until II leaves tne pos1om anu sues
OF a saucepan; spread hait Oh IL Oh a
baking h5a; with the pieces Oh
hare aud the rest OF the lorcemeat; pour
In a Gull OF the gravy; lay on Two OF
three very thln slices Oh pork ana cover
the dlsn with a gooa crust MAKE a
hole In the top, pour IN tne rest Oh inc
gravy aud BAKE an hour ana nali.
Hares Roasted or bakea-lfuss tne
mares for roasting, and lay them tor
twenty-four our In a marlnade a. In the
first recipe, except that 1t must DC
poured hot over the hare. inen iard II
and bake or roast, oastlng with put'era az
irst and just before i Is lone with new
milk. 1t Will take about an nour n
quarter. Squeeze the juice OF lemon
over 1t before sending 1t to taole.
Hare Soup-Ihe remains OIL a roass
hare will make good soup. mop 1t
small and simmer with the stunning IN
three quarts OF water Tor two hours, oy
which time it Will be reauced 70 nalt Tue
quantity. kuo through Sieve, DOLL up
season to taste n serve;