HOUSEHOLD RECIPES.

Lake County Press, Issue 2186, 12 September 1907, Page 7

HOUSEHOLD RECIPES.

—Specially wbiiibk by— MISS AMY MONRO Fricassee Rabbit. Ingredients:—l rabbit, loss button, loz flour, 1 dessertspoonful of tomato sauce, Jleaspoouful of vinegar, sugar, salt and pepper, finely chopped parsley. Method.—Soak the rabbit in lukewarm water for about half an hour, then put it into boiling water with 1 onion (peeled and cut into quarters) and a small piece of bacon, and cook until nearly tender. Lift out, cut into neat joints, and strain the liquor. Melt the butter, brown the flour in it, and then add 1 pint of the liquor ; stir until it boil s, and then add tomato sauce, about \ teaspoonful of sugar and salt and pepper to taste and the vinegar. Add the pieces of rabbit, and simmer for about 15 minutes longer until the rabbit is tender. Pour carefully onto a hot dish, sprinkle finely cho oped parsley over and garnish with them slices of lemon cut in halves. POTATOES COOKED IN DIFFERENT WAYS. Potato Surprises, Ingredients : —dozen large potatoes, loz butt r, salt and pepper, little milk, 4ozs ham, 2ozs tongue, parsley, egg and breadcrumbs. Method.—Scrub, dry and bake the potatoes in their jackets, then with a sharp knife cut the potatoes in halves and scoop out nearly all the mealy part of the potatoes, and mash this well; mix in with the butter, salt and pepper. Take half the potato, mix with it the hot milk, finely chopped ham and tongue, and season to taste; then refill the potatoes, glaze over with the yolk of egg, and return to the oven for 10 minutes. Make the remainder of the potato into small balls, using a little flour, egg and breadcrumbs, and then fry in hot fat a golden brown. Dish up the potatoes, and garnish with the fried balls and parsley. Potato Dumplings. Ingredients : —4 or 5 potatoes, 2 eggs, 4ozs flour, 1 teaspoonful baking powder, a Little grated nutmeg, about 2 tablespoonfals of cream, salt and cayenne. Method. —Steam the potatoes in their jackets, remove the mealy part, and take about 11b of it and mash finely ; stir into it the well-beaten eggs, nutmeg, salt and cayenne, and then stir in gradually the flour and baking powder, mix thoroughly, and allow to cool. Shape them lightly into small dumplings, poach for 15 minutes in boiling water slightly salted, and when done take up j then drain. Have ready a nicely made white sauce, dish the dumplings on a hot dish, and pour the sauce round them. Potatoes and Bacon. Ingredients (i potatoes, 1 onion, |lb bacon, loz butter, 1 bunch herbs, salt and pepper, and sufficient stock to cover. Method.—Peel and chop up the onion, and cut the bacon into shreds. Melt the butter, add the onions and bacon, and cook very gently for 10 minutes, being careful not to allow them to get brown. Have ready the potatoes peeled and cut into slices ),• inch th'V!: c wun with salt and pepper —not too i-a-rk’ salt on account oi

salt bacon—add a bunch of herbs, and. stir over the (ire for a few minutes, using a wooden spoon. Add just enough stock to cover, and cook very gently without stirring until the potatoes are soft about half an bout, then remove the bunch of herbs, and serve in a hot vegetable dish.