Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-11-04
MRS. WILSON GfVES
RABBIT MENUS
Those Who Like to Eat This
Meat win Welcome the
Potpie She Tells OF
M MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
fo,yrtoht. 1871, by Mrs. ~, a. wilson. An
o'p1''" rtohts reserved.
4 UTUMN markets are displaying the
a rabbit. Bre'r Rabbit, when pre-
nsred for the table rs in rabbit pie,
!, A delicious dainty that Is truly salts.
t,ine. The old and familiar hassen-
reffer Of rabbit is another method that
nav be used to add variety to the
menu.
The rabbit may be served as stew
with dumplinss, fricassee. baked pot
ME. fried and in rabbit loaf. This meat
4. usually very reasonably priced. Pur.
chase a pair Of rabbits for the Sunday
A,,ner. Have the butcher dress them
sor you and also cut them into suitable
ni,ces for serving.
To utilize this pair of rabbits ] will
olan a Saturday evening dinner a. we'll
ss the Sunday menu.
SATURDAY
DINNER
,,' Clear Tomato Soup
Celery Home Made Relish
Rabbit Potpie
Mashed Potatoes Turnips
........ Lettuce
Apple Cake Coffee
SUNDAY
BREAKFAST
Steamed Apricots
Cereal and Cream
French Toast Bacon Coffee
DINNER
Radishes Celery
Fried Rabbit Cream Gravy
Grape Jelly
Csndied Sweet Potatoes
Brussels Sprouts
Coleslaw
Baked Apple Deep Dish Style
Custard Sauce
SUPPER
Cheese savory
Potato Salad Coleslaw
Apple Sauce Nut Cake Tea
The market basket will require
One pair of rabbits,
Onehdt pound of bacon,
Sdlt pork,
Cheese.
apples,
Apricots.
Potatoes, both trhite and s,oeet.
Turuips,
Cabbage.
Onions,
Carrots.
Brussels sprouts.
Nuts,
Can Of tomato PURGE.
and the usual weekly staples.
Rabbit Potpie
Wash the rabbits after the butcher
has cut them into pieces Of suitable
and just barely cover with boiling
water. Now add
Tpo onions, cut in slices,
One ta0got of soup herbs. e.
One large carrot, cut in dice, -
One large furnfp, cut IN dice,
Cook very slowly until tender and
then lift the pieces of one rabbit into
baking dish. Season nicely. Place
one-half of stock in which the rabbit
was cooked (this liquid must be cold)
In the saucepan and add
One cup of -four,
Ttco lepel teaspoons Of salt,
One level teaspoon of pepper.
Ore-hdt level teaspoon of thyme.
Ttoo level teaspoons of Worcester.
shire sauce.
0ne-hat cup Of finely grated onion,
o"e-hdt cup Of finely chopped pars
One and one fourth oups of cold
Eafer.
Dissolve the -four and spices before
adding to the stock. Stir to blend thor
oughly with wire spoon and bring
quickly to boil. Pour over the cooked
rabbit in the baking dish and add
One cup OF diced carrots, pdrboiled,
One cup OF diced celery, parboiled,
Then cover with top crust Of pastry
and bake in slow oven for fifty
minutes.
Brown Onion Soup
Minee very fine two ounces Of sal.
pork and then place in a skillet and
add one and one e-half cups of sliced
onions. Cook very slowly until the
onions are nicely Drowned and then add
two-thirds cup OF -four and stir TO
Drown thoroughly. Turn in a deep
saucepan aud add seven cups of cold
water. Stir to dissolve and then bring
to boil and add
One cup Of finely minced green tops
Of celery,
One teaspoon Of thyme,
one cup of finely diced carrots.
\, Cook very slowly for one hour and
'nen strain, season and serve.
Fried Rabbit
Lit the rabbit that is left over when
6oth were cooked on Saturday. Roll in
noHr and then dip in beaten egg and
mllk u and roll in fine bread crumbs.
Epry golden brown In smoking hot fat
Drown nicely one slice of bacon for each
peSe OF rabbit and lay over the cooked
.ao6lt. Now add ne-half cup OF -four
20 the fat after cooking the bacon and
'nen stir to blend. Now add
One cup of milk,
One aud one-half cups Of stock
which the rabbit was cooked. Stir
ven Tn blend and then bring to boil
COOK slowly for five minutes. Season
20 taste ana add the vegetables drained
from from the balance of the stock in which
Ag rabbits were cooked.
,rour over the cooked rabbit and gar
nlsh with finely mlnce6 narslay