PIGEON PIE Mrs. Culbertson
Dress, clean and truss six young, fat pigeons. Brown them richly in tried out salt pork fat. Put in a Dutch oven or kettle, cover with boiling water. Add two stalks celery, broken in pieces; a bit of bay leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices of carrot; two sprays parsley and simmer five to six hours or until tender. Add one-half tablespoonful salt last hour of cooking. Remove pigeons; strain liquid and thicken with one-fourth cup butter, cooked one minute with one-fourth cup flour, stirring constantly, until gravy is smooth. Arrange pigeon in a deep baking dish; pour over gravy and cover with a baking powder crust, and bake in a hot oven.
A GOOD IMITATION OF MARYLAND FRIED CHICKEN Mrs. J. G. Sherer
It may be made from rabbit. Choose a young tender rabbit; cut it into pieces of desired size; put pieces in a pot, cover 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.