The Washington times., 1919-11-20
Sauis,g Money IN the Home
Little Tricks For WoDseyks
IN Household Economics
THANKSGIVING enly . week
By xl.lzABETH LATTnRR.

The question u: Can . r,S-
bit take . tnrkey's place u he 10
Just - good and lots cheaper? In
the fur shops, rabbits are mAs-
Querading - everything from Hud-
SON seal to squirrel, 20 maybe he
could play the part of the pretenAer
on the Thanksgiving table and get
away With It And II he could. even
/, Elisabeth LAttmer would admit
that the most economical housewife
was entitled 70 . little extreva-
gancs. on the remainder Of the menu
on this special occasion
In many sections OF the country
wild jaelrabbits or the cottontails
are plentiful: q good huntsman has
but TO; spend . few hours In the
country with his gun to return with
same beg overflowiAg. In some 10
calitfes Belgian or New Zealand
hares aes raised on q commercial
scale. and city markets 1T this time
OF the year USUALLY have . good sup
ply OF both the hares and game rab-
bits at favorable prices.
Here are two suggested turkey
less dinners:
s..sa...4 n.ss;s 81: .;ss ST. iD..s..... ana
olAssa sweet retass>s
cTsss.y ss. Y ssss: ss;s. cs'ssz Hs<ss
roasto Jelly vfsh gNaysnssiss
wcssI: csss:. 10 oisI s.',:a ssi ma Sss'
cs..n os o,'sr se.s .
SsEsS Corn Puddins
Hot Rolls rr-,, s.isa Butter
Pumpkin Pie with Whippsd Cream
Nuts Coffee Raisins
The following recipes, tested by
the Department Of Agriculture,
show soma &C the attractive ways
In which either . rabbit or . hare
can be served
Frsea Rassst.
Skin, draw, wash, and cut rabbit
into pieceA. Dredgs with flour. salt
and pepper. Fry In hot fat until
brown II the rabbit 10 very large
1t should be fried slowly for about
thirty-five or forty minutes. A
young rabbit cooked In this way
tastes very much like fried chicken
BB1eDoeo 81 BoooeL
Skin, draw, wash, and cut rabbit
into pieces. Dredge With flour, salt
and pepper. Brown in four table,
spoons OF fat. Change from frying
pan to stew pan. cover with boiling
water, and cook slowly until tender.
Remove meat from broth Thickeu
broth, allowing tablespoon Of
flour to cup OF broth. Bring to
the Boiling point and while still
boiling add dumplings: cover close
ly and allow to steam fifteen to
twenty nlnptss.s Pour dumpiiugs
and gravy over nest on hot serving
platter. $50
; eups flour cup milk
: tssspoons boxing I :sx
n.wder tablespoons TAT
Sift together flour. baking pow
der. and salt. Cut In fat Beat egg
well and add to milk. Combine the
two mixtures. Drop BY spoonfuls
\ into slowly boiling gravy. Cover
closely and allow to steam fifteen
TO twenty minuteG
''ss Casserole RaDbs<.
larEe rabbit or small onions
Belgian hars cut cups hot water
into pieces teaspoon salt
3 medium sized pe- 4 teaspoon pepper
Fry the bacon until light brown
and remove from the fat Use this
bacon fat to brown the rabbit
which has been dipped in flour. Ar
range in casserole dish. the pieces
Of rabbit, the strips Of bacon, and
sliced onions and potatoes, and
dredge lightly with flour. Pour
water over all. Cover and cook
slowly two hours
Rabbit In TsDate Sauce.
3 tabiespoons fard 2 tablsspoene fiour
N cups tomato tsAspoon pepper
puip or tuica cups water
i-iarTe onion chop ! large rabbit
ped hne
Skin. clean, and wash and cut the
rabbit into pieces at the joints- Dip
In flour and brown In little fat
Put the lard or butter In q deep
iron skillet or q roasting pan, and