a pinch of red pepper. Place on the range in the morning (in a
stew-pan with fresh warm water). When it comes to a boil, drain off,
add one pint of hot water containing two sliced onions and a little
ginger. This prevents the flavor of wild game, objectionable to some.
When the meat has cooked tender, drain, dust pieces with flour, and
brown quickly in a pan containing a couple tablespoonfuls of hot lard,
butter, or drippings.

If you wish the meat of the rabbit white, add a thin slice of lemon to
the water when cooking meat.

ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and loin
together. Carefully rinse the piece of meat. Place in pan, dust
lightly with pepper. Have the oven hot and place pan in without
putting water in pan. Brown on one side, then turn and brown on the
other. Then put about 1/2 cup of water in roasting pan, and if oven is
too hot, leave door open for a few minutes. Allow 25 minutes for each
pound of lamb.

"GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF

Take a fillet of beef, rub both sides well with a mixture of finely
chopped onion, minced parsley, salt and pepper. Then spread over the
fillet a small quantity of raw, chopped, well-seasoned meat, roll
together and tie. Place in a stew pan with a small quantity of water,
cook closely covered until tender. Serve with gravy.

FRIED PEPPERS WITH PORK CHOPS

Dust four or five pork chops with flour and fry in a pan, not too
quickly. When nicely browned, remove to a warm chop plate and stand in
warming oven while preparing the following: Slice or cut in small
pieces four good-sized, sweet, red peppers and a half teaspoon of
finely chopped hot pepper, add to the fat remaining in the pan in
which the chops were fried, and cook about ten minutes, until peppers
are tender (stirring them frequently). When sufficiently cooked, add
one tablespoon of vinegar, pepper and salt to taste, cook one minute
longer and serve on the same dish with the chops.

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully.
Place ham in a large cook pot or boiler, partly cover with cold water,
let come to a boil, then move back on range where the water will
merely simmer, just bubble gently around the edge of the boiler. A
medium sized ham should be tender in five or six hours. When a fork
stuck into the ham comes out readily, the ham is cooked. Take from the
boiler and skin carefully, removing all the discolored p