WILD GAME

Stewed Rabbit.

Cost. 1 rabbit (3 lbs.) $0.0000

1 T salt 0008

2 T lard or bacon drippings... .0312

2 T flour for rolling- 0018

1 pint water, or more 0000

Bay leaf 0001

1 T chopped onion 0016

1 t salt 0003

Vs t pepper 0010

Parsley to garnish (from gar- den) 0000

Gas 1V2 hours 0171

Cost to serve rabbit $0.0539

Should serve five people at 9VzC each beside rabbit.

Cut up the rabbit, salt, roll in flour and fry until brown. Place in a stew pan with bay leaf and onion. Add salt and pepper, cover with water. Cover the pan and let simmer for one hour. — Mrs. W. E. Metzger, 929 Pacific street.

(We have not priced any wild game, so cut out the price here.)

Stewed Rabbit.

Rabbit $0.0000

1 t salt for washing 0003

1 pint water 0000

Parsley (from garden) 0000

2 bay leaves 0001

% t thyme 0032

1 c mushrooms (25c lb.) 0833

1 T butter 0156

1 T flour 0009

Vz t salt 0002

Gas, 1 hour 0114

To serve the rabbit costs. .. .$0.1150 Clean nicely, wash in salted water, cut in pieces and place in a stew pan with 1 pint of cold water; add a sprig of parsley, 2 bay leaves, V* teaspoon- ful thyme, 1 cupful of mushrooms (chop the herbs and mushrooms up fine). Take 1 tablespoonful butter and 1 tablespoonful flour, stir with Vz teaspoonful salt, smooth, in half cup of cold water; add 10 minutes before serving. This takes one hour to cook and is very fine. — Mrs. G Spencer, 1260 East Davis street.

Rabbit Stew.

2 T Crisco $0.0164

Rabbit (wild) 0000

2 T onion 0032

1 t salt 0003

2 T flour 0018

V% t pepper # 0010

1 level saltspoon'allspice % t. . .0021

1 T salt (to soak) 0008

Gas 2 hours (Vz use) 0114

Cost to cook rabbit $0.0470

Skin rabbit, and if dark and blood- shot soak in strong salt water several hours to draw out blood. Cut in pieces, roll each piece in flour, fry a good brown on all sides, sprinkle over pepper and spice, all the flour that was left from the dredging, and the onion. Cover with hot water and

simmer two hours. This should be plenty for six people. In buying the wild rabbits the smaller and lighter colored fleshed ones are the younger and better; also choose one with fat adhering to the inside, as it will be more tender than a poor one. Wild pheasants, quail or grouse that are old are good prepared in the same manner. Gray squirrels are fine pre- pared in the same manner. — Mrs. Crow.

Rabbit Stew.

1 large rabbit $0.0000

1 T salt for soaking 0008

1 t salt 0003

Vz t pepper 0021

1 bay leaf 0001

Wood fire, 2 hours (Vz use)... .0286

Cost of preparing rabbit $0.0319

One large rabbit. Soak in salt wa- ter for one hour, or over night if de- sired; joint and cut in pieces, then put in a stew kettle with 1 teaspoonful salt, Vz teaspoonful pepper and 1 bay leaf; pour over this hot water enough to cover. Cover kettle and let boil for Vz hour, then put back and sim- mer about \Vz hours — it depends on how old the rabbit is for the length of time in cooking. You can either serve with gravy made from the broth or with dumplings. — Mrs. Mills.

Rabbit Stew.

1 rabbit $0.0000

2 T flour 0018

1 T butter 0156

Vz t salt 0002

Vs t pepper 0010

Dash herbs 0010

Wood one hour (Vz use) 0143

Serves 4 people for $0.0339

Take rabbit and divide into quar- ters. Flour it and fry in butter. Then put into stewpan with good gravy. Season with pepper, salt, thyme or sage. Cover and let stew until tender. Then take rabbit out in a deep dish, thicken gravy with flour left over and pour over rabbit. — Mrs. Nat Smythe.

Spiced Rabbit Stew.

1 wild rabbit $0.0000

1 T pickling spices (10c pkg.) . .0050

3 T tomato catchup 0150

1 carrot — %c 0075

1 onion — y2c 0125

1 piece celery 0063

2 T flour 0018

2 T lard 0312

2 T salt 0016

1 t pepper 0083

1 c vinegar 0025

Gas 10 minutes, full heat 0019

IVi hour simmering 0050

Serves 4 people for about 2Vz&

each $0.0986

To prepare spiced rabbit stew, skin

the rabbit and cut in eight pieces.