The Alaska citizen., 1913-11-24

'N'SD'SS oi C a vel uoNlui dllu llt- expensive article of food In select ing rabbits for the table. the house keeper should know that small claws and teeth denote youth, and that when the claws are long. thick, and curved. protruding far beyond the fur. the animal is generally more than four years cid and, of course, on this account less desirable than his oftspr .ng.
 RABBIT BROTH.
 Put one rabbit cut into neat joints in a saucepan with three quarts of celd water Cut up half a pound of shin of beef; add 1t to the rabbit. Bring very slowly to boil, but add salt and eight whole. white peppers just before boiling. Skim carefully; add one sliced onion. half sliced turnip. bunch of parsley, and one bay-leaf Let this simmer for three and half hours. Strain and when cold skim off the fat. Reheat the broth and serve a li.tle D lied rice in 1t.
 FRIED RABBIT.
 Take rabbi, about acarter grown and cut 1t into four pieces. Season to taste with pepper and salt, but use plenty of pepper Roll the pieces in flour, and fry in plenty of smoking hot fat until nicely browned, but be sure that they are we'll cooked. Serve with plain. brown gravy.
 RABBITS WITH RICE.
 Boil two or three young rabbits with one sliced carrot, one sliced ] iurnip, and one chopped onion Take some of the liquor and thicken 1t with flour; then add the yolks Of two eggs Cover the rabbits with this. and surround them with rice which has been boiled in water, carefully drained on sieve, tossed in hot butter over the fire and mixed with two tablespoonfuls of tomato eatsup.
 RABBIT A LA PRovENcALE.
 One large rabbit. two sliced on ions, two tablespoonfuls of salad oil, one chopped cloye of garlic, three cupfuls of tomato sauce, salt and pepper to taste Cut the rabbit Into neat pieces and fry with the onion in the oil till it turns to light brown color. Take out the rabbit; dry the pieces in clean cloth to free them from the oil. Then put them back in the saucepan, which has been wiped out. add the garlic and tomato sauce, and cook very gently until tender. If young rabbit is used, one hour and a quarter will be sui ficient. Chicken can be prepared in the same way
 RABBIT WITH AsPic.
 Th,s is a very tasty dish, which can be eaten cold. Clean a rabbit and cut the meat off the bones. laying them aside with the head i Split calfs-fcot in four, cover it with cold water and boil for eight minutes. Then add the bones, four
 nely-chopped onions, two chopped carrots, two bay-leaves and one blade of mace. bunch Of parsley and thyme.
 Season with pepper and salt to taste and boil steadily for about four and a half hours. Strain and clarify with two beaten-up whites of eggs (this will make the 1elly). Now weigh your pieces of rabbit; take half their weight in stale bread and moisten the bread with stock, turn ing rapidly with wooden spoon. When quite smooth, mix it with the rabbit previously pounded in a basin r mortar and add half cupful of butter for each pound of meat, a little stock. pepper and salt. and the yolks of four eggs
 Strain through 8 sieve. Butter mold. fill it three parts full with the mixture and stand t in a pan of boiling water (replenish,ng the water from time to time as reouired). When quite firm draw aside till cold. Turn it out carefully. and decorate with the jelly cut In ornamental shapes. This can be prepared the day before 1t Is needed.
 THANKSGIVING FRUIT PUDDING.
 For Thanksgiving fruit pudding. chop up two cupfuls of suet; add two cupfuls of fine bread-crumbs soaked in a cupful of grape-juice. one-half cupful of brown sugar, one half cupful of molasses. one-Quarter teaspoonful cf salt, a small, grat- ed nutmeg. and three well-beaten eggs. Mix these well, and in:o the mixture stir one-half cupful each of dried entrants and chopped English walnuts, one cupful of seeded and chopped raisins, and onequarter cup full chopped candied orange peel, all well dredged with flour to prevent their sinking to the bottom. Beat into this one-half cupful of flour into which two tablespoonfuls of baking-powder have been sifted. Steam tho who1o nsackod in vo1l