Select a fat, young, wild rabbit, which, if fresh, will have no unpleasant odor. Skin and clean it, and remove the head and neck, which are not to be used. Split it down the back, then disjoint it, or cut into convenient pieces. Wipe off with a clean wet cloth, and if you prefer you may soak it half an hour in salted water. Season with salt and pepper, dredge with flour, and brown slightly in hot butter or salt pork fat. Put the meat into a stewpan. In the fat left in the saucepan, put one sliced onion and cook until slightly colored. Mix two teaspoonfuls of curry powder, one teaspoonful of sugar, and one heaping tablespoonful of Hour, and brown them in the butter. Add slowly one pint of water, one cup of strained tomato, six raisins seeded, one cup of chopped sour apple, a dash of cayenne, and salt to taste. Turn this sauce over the rabbit, and let it simmer until the flesh is very tender. When ready to serve, add one cup of hot milk and quarter of a cup of chopped olives. Have ready one cup of rice, cooked in boiling water until soft, turn the rabbit into a platter and pile the rice around the edge.

Brown Fricassee Of Partridge

Dress and clean a pair of partridges, split them through the back and breast as for broiling. Fry two slices of salt pork in a Scotch bowl or other deep iron kettle. Remove the scraps, lay the partridges in, and brown them carefully. Then add one cup of boiling water; cover the kettle closely and let it cook very slowly. Keep that amount of water in the kettle, adding a little as it boils away. Cook until very tender, about two hours. Then take out the meat, remove the fat from the gravy and pour in half a cup of tomato ketchup; thicken it with a little flour mixed with cold water. Add more salt if needed, put the meat in again, and when heated through, serve on a shallow dish with browned sweet potatoes. (Mrs. Webster.)