Evening star., 1927-11-25
Getting Results in Kitchen
Importance of Correct Methods and Practice III
Preparing Food Should BE E1nphaslzcd-
Some Variations in Way OF Baking.

makes an ideal Winter dinner. as does
also baked duck With hutteled par
snips, or oyster pie with crisp, cool,
sharp new cabbage in slaw or salad
TO fry fish properly takes con
siderable fat and this can he used
several times if the fat is strained
into glass fruit jar and put in the
refrigerator after it is cool. This
prevents it from being stale when
used again. The cover should he on
tight to keep the odor out of the
refrigerator. If frying fat has be
come diScolored. pour it when liquid
into saucepan half filled with warm
water Stir it for a few seconds. then
leave until cold. when the fat will
form n solid cake on top of the water.
Pour off the water and sCrape off all
sediment collected at the bottom of
the cake of fat. Put the fat into a
clean. dry receptacle.
Rabbit and Duck.
Rabbits are now plentiful in the
markets and should be used to the
best advantage. To bake. first skin,
clean and wash the rabbit. Split ii
into two pieces, cutting along the
backbone. Rub with salt and little
pepper. Place in a roasting pan and
bacon across the rabbit and pour over
and around it three cupfuls of thin
white Sa uCe or three cupfuls of cream.
Bake for one and onehalf hours,
hasting frequently. Serve hot with
the cream gravy. The liver may be
boiled until tender. chopped. and added
to the gravy before serving.
Rabbit En- Casserole.-Fry eight
slices of bacon fat until light brown,
then remove it from the fat. Use
this bacon to brown one large
rabbit cut in pieces. which have been
dipped in flour. Arrange in cas-
serole or baking dish the pieces of
rabbit, the strips of bacon, two small
onions sliced. and two medium-si' ID
potatoes sliced. Add one teaspoonful
lightly with flour. Pour over all two
cupfuls of hot water. Cover and cook
slowly for two hours.
TO Roast Wild DuCk-Soak the duck
overnight or for several hours in clear
water. When ready TO cook. parbol
for 10 minutes to remove the wild
taste. Dry, rub with butter, sprinkle
with salt and pepper. and stuff with
dressing made as follows: One cupful
of toasted bread crumbs. little
minced onion or celery. one teaspoon
full of melted butter, one egg and salt.
pepper and a little sage or other sea
soning. Place a slice of bacon on top
of the duck and an apple or potato in
the pan to further absorb the wild
taste. Pour little water around the
duck and bake slowly until tender.
Cottage Cheese Salads.
Cottage cheese lends itself especially
we'll TO the making of salads. If
enough is used. the salad may serve
as the main dish of a meal. French
mayonnaise or boiled dressings go well
with cheese salad. The cheese may be
formed into balls or slices, it may be
nodded in tiny cups. or passed through
a pastry tube in fancy forms. Foods
that combine well with cottage cheese
in salads are crisp. fresh vegetables,
cooked or canned vegetables; fresh.
dried, canned or preserved fruits.
nuts. olives, rice or potatoes. If
served with rice or potatoes. highly
favored and bright garnish. like
pimentos or green peppers, should be
used, and celery, cucumbers, green
peppers. crisp lettuce. or cabbag
should be used to add to the food
value.