Every evening, Wilmington daily commercial., 1918-11-16

GATEAU OF RABBIT AND PARSLEY SAUCE.
Four ounces Of cooked rabbit homeless
-Four ounces Of mashed potato.
Four ounces of boiled rice
Two ounces Of stale crumbs.
Two ounces Of chopped onion.
Half teaspoonful Of powdered herbs.
Two tablespoonfuls of chopped parsley
One prepared dried egg.
Seasoning Little stock.
Chop the rabbit finely. Mkt thoroughly
with all the other ingredients. This needs
to be carefully done. or the potato and
rice clog IN Jumps, and spoil both taste and
appearance. Pay special attention 70 the
seasoning and add sufficient stock meat
or vegeta bic 20 moslten il, but 1t should
be fairly stiff. Press into q creased basin
or PLAIN mould
Twist = piece OF creased paper over the
top Of 1t, and steam t Tor an hour. Turn
out and pour parsley sauce over and
round 1t.
1t can DE baked ina dIsh, II the oven Is
heated, instead OF beng steamed.
LANDwoRkER PIE.
one breakfast cupful OF cooked cabbage
One breakfastcupful oi cooked potato.
Two ounces 0i bacon, cooked.
Two ounces of lean meat cooked.
Two ounces Of chopped onion
About half pint prcakfastcuptul
gravy.
Seasoning
Three-qGarters Of a pound d plan
pastry.
Grease a piedish. Roll ous ne pastry a
quarter OF an inch thick. Linz the bottom
edges and sides oi the dis with 1t.
Chop up the potato and. bloage to
gether-n not too finely Seas ng them
well. Line the pastry through ith these
leaving 3 cavity IN the mid
Mince the meat and bacon, TX them
with some of the gravy. Place this mixture
IN the cavity left Pour IN little gravy
over the vegetables.
Cover with the remaining pastry As tor
an ordinary meat pie. Bake IN quick
oven for about forty minutes, or till well
Drowned.
Cool for minute or SO. then carefully
raise out Of the dish Serve with extra
gravy, handed separately 1t can, os
course, be left in the dish if you are
afraid to try and turn II out.
Sometimes l put 4 mixture Of cooked
beans. carrot. and celery with gravy in the
centre instead of meat, or use sausage meat; ;
really any seasoning mixture made OF
larder scraps will do.
MACARoNI cKoQUETTE.
Half pound Of macaroni
Four ounces OF any cooked meat
Half an ounce Of fine oatmeal
Half an ounce Of dripping
Oae gill of macarom stock.
Oae tablespoonful Of chopped onion.
Two teaspoonfuls Of chopped parsley
Seasoning Dried crumbs
Boil the macAronl. broken INTO short
lengths, in boiling, pleasantly salted
water till soft probably about three
quarters OF an hour will be needed.
Then drain off and save the stock
Cut the macaToni into thin rings, NIX It
while hot with the chopped meat parsley
and seasoning.
Heat the fat il the pan, and iry The
onion in it tall lightly Drowned. This
frying improves the flavor Of the onion
immensely
Stir in the oatmeal, then the stock
gradually Stir over the fire tall boiling
Add this sauce 10 the meat mixture,
spread evenly on a plate, and leave TIL
stiff enough to handle easily
Shape into eVen-seizcd fiat, round cakes
ar balls Coat over with the dried crtlmi 5
Place on thicklygrcased baking-tln and
bake till brown IN quick oven
Serve With thckencd gravy Or with
onion or tomato sauce.
If you have any fat - spare iry the
croouettes In that case brush them over
with beaten egg before the crunbing
or dip in a creamy butter Of flour and water
il preferred
LIVER sAUSAGEs.
-Four ounces Of liver.
Ep,,r ounces M fat sbugon
Half pound Of mashed potato
Two ounces Of boiled rice
Two tcaspoonfuls each Of chopped