The Wyandotte news-herald. (Wyandotte, Mich.) 1943-1963, 1944-10-26

road, has for the past year been
corresponding with Mrs. j. A. VIII
son of Victoria, Australia. The
friendship between the two women,
cultivated via the postal system, be-
gan when Pfc. George A. Davis, a
Marine serving in the South Paci-
fic, was a guest at the Wilson home.
Shortly after that time Mrs. Wilson
wrote to his mother-and since then
letters fly back ad forth across the
Pacific.
The story that Mrs Davis tells of
her friend, Mrs. Wilson, is one that
will touch the heart of every Amer
lean mother who has a son serving
his country.
The wilson's had but one son,
Rupert, who was member of the
Australian Air Forces. Two years
ago he was killed in action over New
Guinea. Since that time Mrs. Will
son has opened her home to fighting
men Of her country;s allies and has
been hostess to innumerable Amer
leans, among them, several young
men from Wyandotte, including
George Davis.
Her last letter to Mrs. Davis con-
tanned many recipes, familiar to
Australians, but unknown to Amer
leans. 1t was her suggestion that
women in this country would be in
tereSted in what their sons were
eating in Australian homes - and
perhaps would like to try out the
recipes.
Rabbit, cooked as the boys like it,
was her first offering. The recipe
follows: Rub a young rabbit all
over with plenty Of salt. Let it hang
for a few hours. Then wash the
salt off - dry with cloth and stuff
with the following seasoning: bread
crumbs. chopped onion, finely shred
ded celery preferably green tops).
parsley, one egg, a little milk and
whatever herbs you wish (thyme
or margaram are good, a knob of
butter and mix thoroughly.
place the stuffed rabbit in
roasting dish with strips of bacon
on top, put a little water in with
roasting dripping and cover with
another pan. eve usually have COW
ers to fit roasting dishes.)
Cook on top of stove until rabbit
is brown. Turn and brown on both
sides. Continue to cook slowly for
about IL hours. Transfer to the
oven and cook until time to put DO
tatoeS and other vegies in (sweet
potatoes, pumpkin and parSnips are
nice.) Leave the cover off and cook
until both vegies and rabbit are
done. Make brown gravy. We usually
serve beans or peas with the other
vegies. 1t was good to see your Lads
enjoy rabbit this way.
A second suggestion that Mrs.
Wilson had to make was the serving
of praised steak or SlaShed brown
steak. The proportions were IL
pounds Of topside steak, onions. A
few hours before cooking, slash
steak (cubes here and there) and
rub in little mustard, pepper, salt.
garlic favored vinegar, olive oil and
chopped mint (for praised steak
leave plain, just flour it before fry
ing0 Fry steak in just a little fat
until brown on both sides. Lift
steak out of pan into a saucepan,
slice onions thinly and fry in pan
until brown and tender. Sprinkle
with flour, salt and little sugar.
tomato sauce to taste. Add sufficient
stock or water to onions to make
gravy. Add onions and gravy to
steak and simmer very slowly in
closed lidded saucepan for three to
four hours. Serve with mashed DO
tatoes, greens or whatever vegeta-
bles you like.
George and Johnnie always liked
this very much"
Have you ever made a boiled
fruit cake?" Mrs. Wilson wrote.
Her recipe calls for a cup of milk,
one-fourth cup of butter or other
shortening, one cup of sugar, one