The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1912-03-17

When spring flowers come and sum-
p1er breezes blow you can have neither
oyster stew or rabbit fricassee; indeed
this month is about the last call for
dinner" of these.
If you have tired of oyster stew try
oysters with celery. you can make it
in your new electric chatting dish
needed allow as many oysters as they
think they can eat and tablespoon
OF minced, sailed and peppered
celery.
Melt some butter in the chafer, put
in the celery and the oysters, sprinkle
or cayenne or q little curry. Cover
and simmer until the bivalves' ruffles
curl Sprinkie in lemon juice and
serve on hot toast.
Oysters with hot mullins: Chop the
oysters coarsely, before cooking, sea
son with salt, butter, cayenne and
celery salt: simmer in the chafer in
their own liquor until done, but not
tough Qong cooking makes oysters
tough). Thicker with a little cream
and cornstarch and a well-beaten egg
yolk Have hot buttered mullins wait
ing and pour the oysters over them.
Rabbits when young and tender
are very fine broiled and served with
only butter, salt and pepper. Often
broiIed, or the saddle and the front
legs. They should be soaked for an
hour previously in sailed water:
Braised rabbits: Cut the rabbits in
neat pieces, braise with bacon. add
onion, if you choose. and a little
thyme. When done take up and cover
with hot tomato sauce.
Rabbit potpie: Cut the legs of the
rabbits into small pieces omit using
the ribs, but put in the liver and
heart, some chopped bacon, herbs to
or bacon you can use force meat
balls. All this should go into the
baking dish and be covered with stock
as thin white sauce. Over the top
place a short. rich pastry; bake an
hour in an oven with good bottom
peat.
Baked rabbits: This recipe is es-
cecially nice for the paper bag cook.
Wash the rabbits in soda water, fill
each one with, a rich bread stuffing
made with coarse crumbs, butter, eggs,
milk. end everything that makes a
good stus6ng. Now truss the Dummies
together. pinnlng the legs across into
one another's shoulders. Lard with
strips Of bacon, oredge with -four. Oil
q bag and slip In the rabbits, add tive
tablespoons Of hot water. Bake about
forty minutes, If they are young.
Deviled rabbits: A favorite German
dish is "Hausenpfeffer." The game is
STEPPED in vinegar containing carrots,
thyme and onions, then it is rolled in
flour and fried lightly in butter and
mCistened with stock. Enough of the
vinegar is added to give a sharp flavor.
This recipe does not please American
palates; we prefer our rabbits fricas-
seed and served with rich gravy. Cut
the animal in medium sized pieces;
put in salt water for an hour. dry on
soft cloth, roll in flour and fry a
light color. Remove the meat and
make the sauce in the same pan; pour
1: over bunny or have hot baking pow
Ger biscuits. in a deep tureen and
Pour the gravy over them. This last
is known as New England potpie.
Rabbits are not eaten after March.
there is a significance in the saying
Mad as a March hare" and our wild
rabbits and field hares" are the
same things. So this is the last chance
for rabbit until next season.
The mind must be circumscribed
and the vision limited OF anyone who