The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1897-03-15
HER HUSBANDS GRATITUDE.
How the Canny Housewife May
Easily Earn 1t.

| A nice little dinner, very cheap but
| dainty enough for an epicure-soup,
| fish, roast and dessert. Just at this
time of year it is difficult to ring the
| changes with nothing new under the
sun in the way of fish, flesh or fowl
This is the very nick of time to change
| the name and oftentimeS with it the
nature of our soups. MullagataWny,
gumbo, oxtail, mock turtle, bisque of
! lobster, duchess, Normandy, calf'S head.
! Prince Albert and others too numerous
to mention. Why allow these to be
! daintieS that the men of the household
! can get only at the club, when a very
| little thought, and still less labor, will
! place them upon their own tables?
Take notice what a drug in the mar
ket are the stiff, stark rabbits that dec
! crate the butchers shops, and by eX-
| pending an extra ten cents the butcher
will prepare it for cooking. for cooks
| hate the process as much as they do to
| clean the fish caught by the family in
| summer.
If Mullagatawny soup is to be for
dinner, on the day the rabbit is sent
| home, put the latter on a moderate
pan, with just enough stock to cover,
and simmer until tender The stock
should be specially prepared the day
before or during the early part of the
same day by adding to three pints of
it a chopped carrot, small onion, some
celery tops, a Glove or two, and a small
bit of bacon; stew very gently for sew
eral hours until the flavor is extracted
: from the vegetables. Add sufficient salt
at the last and taste, then set aside
! long enough for the fat to rise, and re-
move every scrap. Remember the ba-
| con when sailing, and be wary of too
| heavy a hand.
When the prepared stock is ready,
| cut the stewed rabbit in dice and fry to
golden brown on a pan first made
| very hot and buttered just sufficiently
to keep from sticking, pop this into the
hot stock. add the juice of half a
| lemon and two tablespoonfuls of curry
| powder, mixed smooth with some cold
stock. Serve hot with some flaky, nice
ly boiled hot rice passed to sprinkle
in it.
Chicken is generally used for this
soup, but the rabbit gives a richer fla
nomical. People who object to rabbits
in other ways will never know unless
| they are told, of their presence; the
| remark will probably be, DO have this
soup once week at the least"
If the flavor of the curry is not liked
use a little Drowned flour instead white
flour would ruin the appearance.
What new and inexpensive in the
way of fish? This is the next ques-
ton. Certainly novel fish do not swim
in our waters, but it is by no means
certain that we have brought out all
the possibilities contained in those we
ere blessed with already Take cod
for instance, woody tasteless as the
white of an egg, watery and insipid
if badly cooked; firm. snowy white
DAINTY as white bait, if it falls into
careful hands. On the day that Br'e
Rabbit first finds his way into the
soup, suppose we try cod steaks or
outlets treated as the English treat
their soles. 1t is we'll to keep ones eye
on the butcher as he cuts these same
steaks to see that they come from suf-
ficiently near the tail to be of proper
round size and also to make certain
that the main fish is white and solid
| Don't pay more than Is cents a pound
at the highest, II is the average at a