TELEGRAM CONSERVATION COOK BOOK

Prepare a brine as follows: One quart water, 1 cup vinegar, 2 table- spoonfuls salt, 1 tablespoonful pick- ling- spices; add sliced carrot, onion and celery. Put in the rabbit and let soak for 24 hours. Take out the rab- bit next day and wipe dry, roll in flour and fry for 10 minutes over brisk gas flame, turning- frequently. Put pieces in pot with water enough to cover, add 3 tablespoonfuls catch- up, pepper and 1 cupful of the brine. Simmer for one hour and a quarter. Take out rabbit and strain gravy over it. — Mrs. Otto Heyde, 181 Grover gtreet.

Rabbit Pie.

By adding dumplings, or a crust of rich buscuit dough, it makes a fine meat pie, at an additional cost of —

i/2 Pint flour $0.0145

l"T Crisco 0082

1 t baking powder 0021

1/2 t salt 0002

i/2 c skim milk 0032

Wood to bake 1 hour (V2 use) .0143

Crust costs $0-2!^

Cooking rabbit costs 0470

Cost of rabbit pie $0.0895

Beside the rabbit, and should serve eight people, or about 1 cent each.

Make the ingredients given into a dough, and roll out % of an inch thick. Line a 4-quart pan with it, add Stewed rabbit, making plenty of gravy. Cover with crust a quarter of an inch thick, with a hole in the cen- ter for escape of steam. Keep adding water, or gravy left over, to keep nearly full. Turn heat on the bottom of the oven to be sure the bottom crust is done. Bake till the crust is done, or about an hour. The rabbits should be cooked an hour less before putting them into the pie. — Mrs. Wal- ter R. Crow, 1153 Forty-ninth avenue S. E., city.

Casserole Rabbit.

Cost. Rabbit $0.0000

2 T flour for rolling 0018

V2 c lard 0750

1 t salt 0003

V* t pepper 0021

3 cloves 0001

1 bay leaf 0001

1 quart hot water 0000

1 T Worcester sauce (6 oz. for

15c, 1 T is Vt oz.) 0125

1 T tomato catchup (1 pt. 10c) .0031

1 T flour 0009

Gas to bake 1 hour 0255

Gas on top 10 minutes 0019

To serve rabbit costs $0.1233

WTash in salt water and dry thor- oughly, roll in flour; have Vz cup of lard or drippings piping hot, put in casserole and put the rabbit in with 1 teaspoonful salt, % teaspoonful pep- per, 3 cloves, 1 bay leaf, 1 quart of hot water; bake in oven one hour; take the rabbit out, add 1 tablespoon- ful Worcestershire sauce, 1 table- gpoonful tomato catchup; thicken the gravy with 1 tablespoonful flour, stirred smooth in y2 cup of water, boil up and pour over the rabbit and serve. — Mrs. G. Spencer.

Rabbit Fricassee.

1 rabbit $0.0000

1 T flour 0009

1 T butter 0156

V, t salt 0002

Wood % hour (y2 use) 0143

Cost to cook rabbit $0.0310

Skin and clean rabbit. Open down the breast, let it lie a couple of hours in a pan of cold water. Dry and place in a meat pan, season with salt, pep- per, butter and a dredge of flour. Pour in enough water to keep from burning. Bake one-half hour and serve. — Mrs. Nat Smythe, 443 East Thirty-eighth street.

Fried Rabbits.

Mrs. E. V. Mills, of Salem, writes: I lived in Eastern Oregon and parts of Idaho, where rabbits were plenti- ful, and found the following ways fine in using them. The small ones are the youngest and best, but any of them are nice:

Young Fried Rabbit.

Cost. 1 rabbit $0.0000

1 T salt for soaking 0008

2 T lard 0312

1 egg 0400

1 T water 0000

1 c flour 0145

1 t salt 0003

y8 t pepper 0010

Wood heat, 1 hour (V2 use) 0143

Cost to prepare rabbit $0.1021

This serves about four or five peo- ple.

A nice gravy can be made of the remaining grease after the rabbit is fried. Serve very hot, garnished with

xy 3,1* S 1 G V

Take small rabbit,- draw and skin, wash thoroughly and soak in salt wa- ter for an hour. Have your frying pan and grease hot, drain the water off the rabbit, wipe dry and break into pieces same as chicken. Where it is possible to joint it, do so, but

It Means Dollars in Your Pockets— Read The Telegram Market Page