OF INTERESTS THE HOME

Nelson Evening Mail, 22 May 1917, Page 2

OF INTERESTS THE HOME

DAINTY RABBIT RECIPES. Rabbit on Casserole.—Prepare the rabbit in the usual way. cut' in neat joints, and wipe ejich joint with a damp cloth. Place in a deep pie-dish, cover with vinegar, and remain til! the next day. Dram on a sieve, and well wipe before cooking. Put some butter, margarine, or good beef dripping- in the casserole, and when this is melted add a dozen button mushrooms and two, small unions cut in slices. Let both brown in the butter, put in the pieces of rabbit, with two or three cloves, and seasoning to taste. Just cover with a good stock, cover closely, and either cook gently on the top of the stove or in a. slow oven for two hours. Rabbit cooked like this is equal to chicken. A little added bacon is a great improvement. Australian Pie. —Boil two rabbits till fairly tender, and cut off all the meat as thinly as possible. While the rabbits are boiling break up two ounces of macaroni into -'mall lengths, boil in water till very tender, and drain. Have ready two ounces of grated cheese (any odd pieces may be used), and one large onion finely choped. Line a. pie-dish with paste, and fill the dish with alternate layers of. rabbit and macaroni, sprinkling the cheese and onion between with pepper and salt to taste. Either pour over the, whole half a pint of milk, or some of the stock in which the rabbit was cooked. Cover with paste and bake for an hour. Gateau of Rabbit.—Any rabbit left over from other dishes may be used. Mince finely, .adding cold minced bacon. Take the weight of meat in stale breadcrumbs, soak these in milk, squeeze dry, and pound with the rabbit. Season with pepper, salt, and a little grated lemon peel. Separate an "egg. bind the mixture with the yolk, and at the moment stir m the stiffly frothed white. Put into a. battered mould, tie butered paper over, and steam for an hour and a half. "When done, turn out on a hot dish. Pour over either a little brown gravy or tomato sauce.

SELECTION OF SEED POTATOES

Potato-growers who do not take Ihe trouble to select seed frequently find that they cannot obtain the yields that they were formerly able to depend on. This is not to be wondered at considering the haphazard way in which the generality of farmer.-- v save their seed. As has been repeatedly pointed, out in this column, the only satisfactory method of ensuring a, marked increase in yield and uniformity of the crop is by selection in the paddock. As the digging season has now arrived, it will

not be out of place to again refer to this important point in potato-growing. The only time that this can be properly practised is before the crop is dug, and while the most suitable plants for seed purposes can be. determined. By choosing the strongest and most productive and using seed from them inherent weaknesses are eliminated and the best qualities perpetuated. If this system is rigorously adhered to there is no valid reason why seed should ever "run out." (Proof of this is afforded by the experience of Mr C. W. Jackson, a. leading Beech Forest potato and vegetable grower. He obtained some -Carman No. 1 seed 12 years ago, and although he has since purchased several parcels from prominent seed specialists in other districts he is getting better results to-day from the original strain. At the Beech Forest Show last year several prizes were taken by tubers grown from it, and at this year's exhibition Mr Jackson secured the blue ribbon for the best potatoes in. the show, as well as first prize in the Carman No. 1 and second prize in the white potato classes, in all of which there were large entries and keen competition, with tubers grown from the same stock. The samples.'shown by Mr Jackson \ver<' of the pri tries t quality, the finest texture, and true to type. This grower i-< most thorough in all he undertakes. He attributes his success to the care taken in selecting seed. While not claiming the possession of any superior knowledge of potato culture, he applies such common-sense principles as are at the command of any grower, who can be assured of similar results if he only adopts them.