er with boiling water,
and parboil gently for twenty minutes; dip each piece in flour, egg and
cracker crumbs and fry in deep fat until a rich brown. Evaporate by
boiling some of the water in which the meat was boiled. Use some of it
with milk in making "cream gravy."

RABBIT STEW

Mrs. J. G. Sherer

Rub the inside of a saucepan with a dose of garlic; put in pieces of
hare left; add three-quarters cup of stewed tomatoes; two raw carrots,
cut into small cubes; one small onion, sliced; a teaspoonful of chopped
parsley, and about a cup of hot water. Cover tightly and cook until the
potatoes are tender (and carrots). Thicken and serve in a border of
steamed rice and serve with tiny dumplings.

BELGIAN HARE EN CASSEROLE

Mrs. J. G. Sherer

Separate a dressed hare into pieces of desired shape; rub each piece
with a little lemon juice and oil which have been stirred together. Let
the meat stand covered a few hours; sprinkle with paprika and brown each
piece in a little fat in a "sizzling hot" frying pan. Some use two or
three slices of fat bacon cut into small pieces for the browning. When
golden brown, put the meat in the casserole, cover with boiling water;
cover and place in a very moderate oven. At the end of half an hour add
two cups of stock or hot water; one tablespoonful of lemon juice, or
vinegar, a bit of bay leaf and two teaspoonfuls of onion juice. Cook in
a moderate oven about three hours. Bring to the table without removing
the cover. And if you have any of the Belgian Hare en Casserole left,
make for lunch the next day, the savory little Rabbit Stew.

CHOP SUEY

Mrs. J. G. Sherer

One pound veal; one pound pork; one can mushrooms; eight stalks celery;
fifteen onions; two tablespoonfuls molasses; little flour on top. Cut
meat in small pieces and simmer about twenty minutes; add mushrooms and
molasses; then celery and onions. Cook slowly until tender. Sprinkle a
little flour over it and mix well; then salt, paprika and about three
tablespoonfuls or more (to taste) of chop suey sauce. Simmer meat
without water; serve with boiled rice.

CHOP SUEY

Mrs. C. S. Junge

Cut tender, fresh, lean pork, chicken, veal or all of these into thin,
inch squares and saute well in bacon fat. Have ready one-half as much in
bulk of celery; cut in inch pieces and an onion; saute these in same
fat. After this, saute mushrooms; put altogether and barely cover with
hot water, chicken or veal broth. Add Chinese po