Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1906-12-15

half tablespoonful Of ground ginger A little
ground mace. One-half pint of brown Stock,
Six mushrooms, Boiled rice. Cut and slice
the rabbit, wash and wipe, and dip each
piece into flour seasoned with salt and
pepper Fry in a large casserole in the
butter. When nicely Drowned remove the
rabbit Add fnely-chopped onion 10 the
fat in the pan and fry with the curry and
garlic. Then put in the rabbit and spices,
mOisten with the stock, and boil, stirring
occasionally. Skim well, add the mush-
rooms, peeled. and let the whole simmer
gently. with the lid on the casserole, for
about an hour and half
Boulllabaisse ("Chowder" in American
English -Three or four pounds of different
kinds Of fish. One small eel. One lobster.
One quart Of water or fish stock. One
quarter pint of salad OIL One-eighth pint
Of claret. Three tomatoes (cut in pleces).
Two small onions chopped One ounce
butter. Soup herbs (parsey, thyme, bay
Leaf. Garlic (chopped). Five cloves. One
teaspoonful each OF saffron, spinach, salt
and pepper. A pinch OF cayenne. Clean,
wash and cut the Ash in square pieces. Cut
the lobster into sections and retain the
shells. Put all the ingredients into a sauce
pan and boil gently for thirty minutes. Fry
slices OF stale bread to a golden brown in
butter, put them into deep dish or tureen
pour the fish stew over it and serve very
hot
Parsnip FTitters-Boil until tender four
good-slzed parsnips. Mash and season with
salt, pepper and a little butter. Have ready
a plate of sifted -four. Drop a tablespoonful
Of the parsnip In the flour and roll about
until well coated and formed in q ball.
Drop into boiling drippings and fry a golden
brown. DO not put In a covered dish, for
the steam would rob them OF their crisp
ness.
! Gingerbread-Mix in the following order
and the result will be a superior article
! Cream, one cup butter and one-half cup
sugar. Add two cups cooking molasses, one
cup sour or buttermilk, one tablespoon
ginger, one teaspoon cinnamon, three we'll
, beaten yolks of eggs, whites of same beaten
until they stand, two cups sailed four one
teaspoon soda dissolved in a tablespoon
water, two sups sifted -four. Bake at least
fifty minutes in slow oven.
| Pot-au-Feu-Four pounds OF beef, a shin
/ bone one-half OF a cabbage, two leeks one
large onion, two carrots, bunch OF soup
herbs. thyme, bay leaf, leek, etc: four
, cloves, twelve peppercorns. one tablespoon
full Of salt slices Of Drowned bread, six
, water into a stock pot especially kept for
the purpose, let Il come gently 10 the boil
ing point and skim carefully. Wash and
! clean the vegetables, stick the cloves In
| the onion, tie up the cabbage and leeks
and put all in the meat add the carrots
| (cut In small pieces) the herbs, pepper
cons and salt, Simmer gently for fou.
hours. Just before serving have the bread
| which has been cut into very small thir
slices about as big as dollar and Drowned
put in the bottom OF the tureen, with somt
OF the carrots, leeks and onion cut int
small pieces. Remove the meat from tho
pot, season the broth 10 taste let It boi
hard a minute and then strain into th'
tureen Sprinkle the chopped parsley OF
the top. The meat and vegetables arr
served as a separate course. The rest Of
the broth is strained and put in a coo
place for future use.