Evening star., 1912-11-17

1t boils While 1t is cooking. the head.
neck. wings and feet should be washed in
boiling water. and cut up. The minute
the blood and vinegar comes to a boil
they should be dropped in it, and with
them should go half a dozen cloves, bit
of allspice. one onion chopped fine, one
bay leaf. one laurel leaf salt and pepper
TO taste, and the tiniest pinch of pap
rika. Then the lid should be put back on
the pot, and the whole allowed to boil
five minutes. At the conclusion Of that
time one has a dish which, any German
will tell you. is fit for a king, and for all
that the description may not sound appe-
tiZing, the man with the iaded appetite
IS not apt to agree.
German dishes, like those Of all other
nationalities. depend. of course, largely
the season, however-and ths is the
particular season for a dish which prac-
tically every woman of the fatherland
must know how to prepare. or have her
culinary education regarded woefuly
incomplete. The dish referred to is sauer
rabbit-another delicacy which has won
a place on many American menus but
which. when prepared by Your native
born German, somehow tastes different.
Probably the chief fault with Ameri-
cans who try to prepare sauer rabbit is
that they are too impatient to get
through with the initial stages and get
the dish on the table If one is only
willing to be. patient the preparation is
simple in the extreme. The requirements
are merely these First the rabbit,
thoroughly cleaned. of course should be
kept in the icebox for twenty four hours.
Then it should be placed in jar of vine
gar there should be enough vinegar to
completely cover every particle of the
and allowed fn pjplx1a
All that then remains to be done is to
take the rabbit out and potroast it, bast-
ing it as it cooks with the vinegar in
which IT has been soaking. When it is
done it should be served with gravy
made of tomatoes (either raw or canned
may be used), onions, vinegar and flour
thoroughly mixed and cooked to sim
mering boil.
After all, though, neither French noi
German cooking is half SO uncommon as
the work of the chef who halls from
far-off Greece. There is just one restau-
rant in all Washington where one ma.
secure truly Greek dishes. This stand:
on little side street not far from the
big white courthouse. in the very hear
of the Greek section, and within exist.
the zeal kingdom of Bohemia. At tn,
little tables, which line one side of tht
room only. one may find the collarles!
peddlers, proprietors of fruit stands. fash
iOnably dressed Greek merchants and re
cent arrivals from Greece, who speak no
word of English and whose every ges
ture betrays their strangeness. One ma.
find Smattering of American attorneys
too. and mayhap an itinerant newspa PEE
man-for, although but Iew outsiders
know of the place, those who do know
go there often
Long before one begins to eat the yer,
atmosphere of the place makes one con
fident he is going to get something new
Fashionable cafes have their paid or
chestras. and this little establishment
from Greece has an orchestra, too, bu
its personnel is different every night
The performers are all of the voluntee
sort. Even as one gives his order h,
will see a collarless diner arise from
another table, walk over behind thu
counter where sits the cashier. and picl
up an instrument the body of which j:
like mandolin. but with neck Longer
than that of banjo. Then another viii
stroll over and pick up a long. straigh
reed instrument.
These will draw chairs out in the
opening in the center Of the room
and and begin }hsr , to pay Ia o,nso momen hT
third man with an accordion-and sOor
the three will be harmoniziEg in the
strange minor strains of their native land
They will not play long before the Other
diners will begin to keep time with theil
heads or with drumming fingers-and
soon some one will rise from one of the
tables. stroll out in front of the music
and begin strange Sensuous dance. he
will dance alone. utterly oblivious of his
surroundings-and the others in the room
will watch him gravely, as they continue
to eat, or. having finished. pull on the
long water pipes which they smoke as
they drink their thick black coffee.
The chief pecuiarity of Greek cooking
is that they never cook meat alone, OF
vegetables alone. Invariably, meat and
vegetables are cooked together in the
same pot-not all. Of course, but certain
vegetables are always cooked with GER
tain meats. They have many combina-
tions, have the Greeks. All are extremely
rich, and all are most delicious. They
have rice soup, for instance. Now rice
soup is common enough here in Washing
ton-but not as the Greeks cook it. Into
their soup as it steams in the pot they
put a handful of raisins and two raw
eggs. Also, they toss in half a cupful OF
carefully shredded meat from the breast
of chicken.
Merely the fragrant odor of the dish is
enough to send the jaded appetite sour
rying. Then they have a roast lamb
called by them arne pseto-cooked along
altogether new lires. When they put the
meat in to roast they literally cover ii
with lettuce, sliced cucumbers. raw to-
matoes and cloves-and over all this they
pour several tablespoonfuls of olive oil.
The juices from the vegetables and the