Evening star., 1920-10-22
Tested Recipes by The Stars
Household Expert-What to
Cook in the Oyster Season.
Many Fine Soups Easily
Made.

| Jugged Rabbit-WaSh and dsmem-
Der the rabbit, then wipe each piece
dry. Into a stone baking dish slice
one large onion and add half tea
Ispoonful of salt, sprinkling of black
lpepper and a little cayenne. Put the
rabbit into the dish,- add two table
3spoonfuls Of cider vinegar and cover
the meat with small pieces of bacon
Now pour over it enough hot waite!
to cover it well, cover the dish and
let it remain In a slow oven. When
you are ready to serve the rabbit
pile it in the center of deep platter
thicken the gravy and pour it round
the meat.
Smothered Sausages.-You may use
either fresh or cured sauSages. II
you use the cured ones. remember to
prick them before you place them in
the pan. If you use fresh sausage
meat, mold it into small. fiat cakes
creased baking pan. Add a layer OF
seasoned mashed potatoes. Then cover
all with two well-beaten eggs, dust
| with fine bread or cracker crumbs and
bake the dish in moderate oven for
half an hour.
| Little "Turkeys."
Split pork tenderloins lengthwise,
them with a good bread dressing, sea-
| soned to taste; fasten the sides to-
| gether with sharp toothpicks. then
| bake the turkeys" for 25 minutes in
pan in which there is enough water
to cover the bottom. Serve them with
| a gravy made from the liquor left in
| the pan.
! Beef Rolls.-Cut thin slice of round
| steak into six strips, lay each piece
on the meat board and cover it with
strip of thinly sliced bacon. Add a
seasoning of salt, pepper and sweet
herbs or onion juice. Roll up each
strip and tie it securely. then dredge
il in flour. Put teaspoonful of but
ter in the frying pan and when 1t is
very hot lay the rolls in it. Fry them
until they are brown, then add three
quarters Of glassful of hot water.
Cover the pan and cook the meat slow
ly until the beef is very tender. Serve
the strips hot with gravy poured over
| them.
Baked Calves Hearts.-Wash the
hearts thoroughly inside and out. then
| fill the cavities with a dressing made
| of stale bread crumbs. melted outter
and hot water. seasoned with salt ana
! pepper When you have filled the
cavities, fasten the openings with
thread Dust the hearts with salt and
pepper and arrange them in baking
dish in which there is cupful OF not
| water. Sprinkle over the surface OF
and green pepper. Cover the hearts and
bake them slowly, basting them ire
! ouently with the water. The flavor
Aadded by the celery and green pepper Is
| delicious
| Capon Of Pork.
Have a prime leg of young pork
| boned. Fill the cavity with equai
cry, then sew 1t up and tie it care
fully. Plunge it into well-salted Doll,
ing water. Add the outer stalks and
( leaves of head Of celery. two bay
| leaves and one cup Of cider vinegar.
+! Let. the meat boil gradually until the
skin begins to crack, then remove 1T
from the water. peel off the skin and
press into the fat two dozen Whoie
peppercorns. Cover all the tat and
lean part of the meat with a paste
| -four, two-thirds cup of brown sugar,
| four tablespoonfuls Of evaporated
| horseradish and sufficient cider vine
gar to make the mixture stln Inen
place the meat in a rather slow oven,
| TAT side up, and bake it until paste
and fat are Drowned through. Serve
it either hot or cold. A leg of pork
prepared in that way. makes an excel
lent substitute for a turkey.
| Appetixing Oysters.
! Griddled Oysters.-On a hot griddle
| drop a piece of butter the size OF
pea and put an oyster on it: Place a
dozen oysters on the griddle in the
same way. but give them plenty of
| room. Put on another bit of butter
and turn the first oyster on it. Do
| the same with the others; brown them
| quickly and serve them Immediately.
! Oyster and Egg Cream Soup.-Melt
together three tablespoonfuls each of
butter and~of -four and when they are
! thoroughly blended stir them into one
quart Of hot milk. Stir the broth
! Until it is smooth, season it with salt
| and pepper and dish it into shallow
bowls Have ready one pint of cook
ed and drained oysters, chopped with
1 three freshly boiled eggs. Sprinkle it
F.! into the soup and serve 1t at once.
F'rizzled Oysters.-Into a hot frying
| pan put four tablespoonfuls of butter.
! To each pint Of oysters allow three
eRxs and one cup Of cracker crumbs.
Mix the eggs and the cracker crumbs
| and turn them into the hot butter.
then pour the oysters, liquor and all,
the pan over the fire. turn the con-
tents and allow them to cook until
the eggs are well done. That will re-
| quire from five to seven minutes.
Serve the oysters on hot plates, gar
nished with heart Of celery.
| ters Take one-half pound of lean
| veal and an equal quantity Of oysters.
Chop them all fine, then pound them
| together in a mortar or basin; add
| one teaspoonful of chopped suet, four
| tablespoonfuls of fine bread crumbs.
the beaten yolks Of two eggs and salt
| and pepper. Mix the whole thorough
Brush them with well-beaten egg, dip
them in fine bread crumbs and fry them
\ in plenty of smoking hot fat Serge
! them very hot, garnished with sprigs
of parsley.
T.! Chicken and Oyster SOUP.