The Alaska citizen., 1914-02-23
FRIED RABBIT, MISSOURI STYLE


 Cut rabbits up. wash and soak in salt water two hours. Wipe perfectly dry and roll in highly seasoned flour. Fry out F pound salt pork in spider, and when very hot put in the rab- bits and brown quickly on both sides, then cover Move to cooler part of stove and cook very slowly until well done. Serve with brown gravy. A pair of rabbits cooked this way will be enough for family of six Neople.
 MOCK FISH FOR BREAKFAST.
 Mock fish for breakfast: Cold hon. inv porridge, sliced about half an inch thick, dipped in beaten egg and iried in pork fat very hot Serve with this thin slices of breakfast bacon which have been freshened and fried very brown, so as to curi up at the edges Cut bread with halfinch slices, toast and even brown )n both sides, butter well and pile on a platter. Keep hot until sent to table. Cover the platter with a tin pan to keep heat and steam in. The butter will trickle through the bread and soften and season 1t un-
 il it will reach the right spot when it is being asticated, and will make your mocha and java cof- fee, enriched with cream, taste 50 per cent better than it ever did.
 HOW TO COOK LIVER.
 Boil and chop, add salt, pepper and turkey dressing. generous piece of butter and moisten with the wa:er it was boiled in. Heat and turn over slices of toasted bread.
 Another way-Turn boiling water over slices of liver. Dip in flour and fry in bacon fat Arrange on a plat ter with bacon.
 Minced Liver-One pint cold cook d liver, chopped. Add tablespoons butter and 1 of flour, rubbed togeth- CT, F pint hot water, 1 teaspoon salt, F teaspoon of paprika, a little onion juice. Warm in spider.
 POTATO SALAD.
 Take medium sized potatoes and boil. When done peel and cut into thin slices while hot. Add boiled beet to it, small onion cut very fine, tablespoonfuls of olive oil, salt and pepper to taste If you like add teaspoon of celery seed Add enough vinegar to make it moist. Let tt stand a couple of hours before using. CROWNED ONIONS
 Boil onions of uniform size until tender but not broken Lift out and stand in a baking dish. On top of each onion lay thin strip of bacon and stand in a hot oven until the bacon is crisp.
 VEAL LOAF
 Three pounds of raw veal chopped very fine. butter the size of an egg, eggs, 3 tablespoons of cream or milk. If milk use small piece of butter. Mix the eggs and cream together. Mix with the veal pounded crackers, teaspoon of black pepper, 1 large teaspoon of salt, 1 small tablespoon of sage. Mix we'll together and form into a loaf Bake 212 hours, basting with butter and water while baking Serve cut in thin slices
 EGG AND POTATO scALLOP.
 Peel and slice 6 medium-sized bak- ed potatoes and hard-boiled eggs. spoon of chopped onions for 2 min Les, duu udDleSpOOlS Ol llouI, SUIT well, add gradually 1 pint of hot milk, season with pepper and salt and cook until smooth and thick. Butter a baking dish, fill with al ternate layers of potato and egg. sprinkle with pepper and salt, strain the sauce over the whole, sprinkle with crumbs moistened with melted butter and bake until brown.
 SAUSAGE MEAT.
 Take 21a pounds of fat pork, fat and lean, 1a pound lean fresh beef and run through the chopper. To each pound add 1R teaspoon sage, F teaspoon summer savory, tea spoon salt. 1s teaspoon of pepper. 2 little cayene Be careful about putting in the seasoning. Fry bit and test rather than get in too much. Mix thoroughly and press into a dish. Cover with wax paper Keep cool and slice as needed. Fry or bake. If gravy is liked, turn off fat, which is nice to warm over potatoes in, add a little water, thick en, salt, pepper, pinch Of sage,