Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-02-09
HOMEMAKERS COLUMN.
Correspondence on topics Of interest 70 the adie!
is solicited. Address: Editor H0nEAAknRs
NAV. Of Prsparinx Rabbit.

Ways Of Preparing Rabbit.
Rabbits add the possibility Of another
meat-fortunately an inexpensive one
to the family diet.
In making selection, tho housewife
should choose trapped rather than .
shot rabbit. Granted that 1t was skim
ned In market, cut In pieces at the
Joints, wash in cold water and wipe dry.
II any pieces show clots of blood, put
them in cold, sailed water until 1t can 90
easily wiped of.
FRYING is the simplest form OF rabbit
cookery and is especially enjoyed when
rabbits first appear. Later the palate
demands higher seasoning or ut least .
different method of preparation. Dredge
each piece with -four, place In hot Try
ing pan with a. little lard or dripping az
possible, season with salt and pepper,
and fry until tender, turning from time
to time. Make q gravy by browning
flour in the pan after the rabbit Ia taken
out, then adding milk and more season
ing, and simmeripg until the flour is
cooked and the sauce thickens.
A Creole sauce may be served with
fried rabbit instead Of gravy. Fry two
minced onions in butter, add q sliced
green pepper and small can OF toma.
toes, season with salt and cayenne, and
cook until almost pasty. Cut olives ana
quartered mushrooms may be added TO
this If desired.
When tired of fried rabbit, try cooking
en- casserole. Prepare in the usual way
setting in hot, dry frying pan, then
place in the casserole with boiling water,
seasoning, a quartered onion or two, a
scraped sliced carrot, and bay leaf or q
few sprigs of parsley. Cover and cook
until almost tender, then add potatoes
or turnips cut in small pieces. Cover
again and finish cooking. Like all cas-
serole cookery, this requires minimum
of labor and personal attention.
CURRIED RABBIT
For curried rabbit fry a chopped onion
in a tablespoonful of butter, then ada
the iointed rabbit and let 1t brown. Gov
or with hot water or stock and let SIM
mer until the rabbit Is tender. Take up
and keep hot until the sauce 10 made.
Blend q tablespoonful Of flour and one
of curry powder, rub smooth with
little cold water and the juice OF half q
lemon, add to the stock left In the pan
and cook until smooth and thick.
To serve, cover a platter with hot boil
ed rice, lay the rabbit ON this, and pour
over it the smoking curry. Grated CO.
coanut and a hot sauce like Chutney
served with curry are considered an I'M
proyement,
FRICAsSEED RABBIT
Cover the jointed rabbit with hot wa
ter and boil about half an hour. Now
add sliced onion and few diced pota'
toes, blade of mace and little pars-
lev. Cook until the rabbit and vege-
tables are tender. Thicker with flour.
season with salt and pepper. Let boil
up once and serve.
Almost any vegetables may be served
with rabbit, but spinach. turnip, onions,
and cauliflOwer are appropriate.
BRAIsED RABBIT
Cut in pieces, lay in salt water at least
an hour. drain, salt and pepper, roll In
flour, lay in bake pan, place small
bit of butter on each piece, I'll pan with
water uulil Tue mcot 10 ooAoiy
add sprig of sage to water, cover and
bake. If sage is not available use pars'
ley or medium sized onion. This is
very delicious.
RABBIT GOULASH
One rabbit, boil Is minutes, add pc.
tatoes, can tomatoes, large hot red
pepper, season with salt and black pep
per, drop dumplings can be added if dc,
sired.
HAssENPREFFER
Cut in pieces, lay 10 salt water six
hours, lay in crock, to each rabbit add !
pint cider vinegar, hot red pepper, and
pinch of mixed spices; put weight on
and set in cool place ready for use; In "a
hours take from vinegar and boil; make
brown flour gravy; to each rabbit use
| IA piuts of the stock in crock for gravy
and pour over the rabbit.
SMOKED RABBIT
Prepare and smoke the same as pork.
This is fine.