r lblt has won a per
feci the American
Tuot only does "
s6ltNLnu also has
e " Stages of .its
'..HI
cflit
tconoi
'StCne, and there
.nther waste. ..
int of a dressed
J Ula ' nis
mkes domestic
,mical meat
i kinh in calories
eau of Animal
. L Department of
01 u.. an average of
P r pound.. Unlike
S rabbit, the meat is
M'. weather as in
pod w
omrn Fried Rabbit'
rabbit '
IDS. ui"
salt
crumbs
Kpe the rabbit wllh
lt Cut into 6 pieces
(. . iM salt and pepper
K. Dip rabbit pieces
then roll In
Cin in "ft fat.
... i ..,!. and cook
WTXiZ. or until
noOTT.T.E Annual con-
Kil meeting of the mem
tilii Presbyterian church
LnUte Monday evening.
tA dinner will be served
W - ., L.iai.iiiii eaceinn
kjnatne bu
Lit 8. Following election
rr .... iu -nmiritf voar
Lift rnr uie vuuui'fi
making of pians ior uie
tfflson. pictures will be
Everyone is welcome.
hy Not Try These Rabbit Recipes?
...nnccT Itender. Servps H n i c
BJORSEX
litr-uurd
iistinct
. cent of
a dressed
tender. Serves 3 or 4. Serve on a
" nee witn brown
gravy.
To make the brown gravy, drain
off all fat remaining in pan ex
cept 3 tablespoons. Blend in 3
tablespoons flour, teaspoon salt
and teaspoon pepper. Cook
stirring until brown. Stir in Hi
cups of water or rabbit stock.
Boil 2 mins., stirring constantly.
VB Mb UI1.C
Tasty Rabbit Pot Pie
1 to 2 lbs. dressed rabbit
3 cups boiling water
3 tablespoons butter or other
fat '
3 tablespoons chopped onion
1 teaspoons salt
Vi cup diced green pepper
3 tablespoons flour
Va teaspoon pepper
Wash rabbit and cut into tWm
for serving. Cover and cook slow-
ilferville
sbylerians
Monday
ly in boiling Water in xi.hinh 1
teaspoon salt has been added for
iy hours, or until tender. Drain
and save broth. Remove meat
from bones and dice. Melt butter
in saucepan. Add onion and green
pepper and cook 5 minutes, or
until tender. Blend in flour, salt
and pepper. Stir in broth and boU
2 minutes. Add rabbit meat and
heat thoroughly. Pour into baking
dish. Cover with pot pie crust.
(Use your favorite pie crust
recipe.) Bake in hot oven (4250
F.) for 20 minutes, or until crust
is brown. Serve at once. Serves 4.
Tangy Hassenpfeffer
1 to 2 lbs. dressed rabbit
1 cup cider vinegar
Vh cups water
2 teaspoons salt
Vi teaspoon pepper
1 teaspoon whole cloves
WHAT'S FOR BREAKFAST, LUNCH, DINNER? Why not grape
fruit? Let this versatile fruit lake care of any number of menu
spots. Time now to learn the variety of ways in which you can
utilize mis nutritious and delicious fruit, right now at its very
best, and one of the best buys in town.
Any Way You Cut It, in Halves, Juice
Or in Sections, Grapefruits Good
2 teaspoons suger
6 bay leaves
1 cup sliced onions
6 tablespoons flour
Wash and cut rabbit into pieces
for serving. Put into enameled,
china or glass bowl. Pour over the
mixture of vinegar, water, salt,
pepper, cloves, sugar, bay leaves
and onions, C eorvand let stand in
refrigerator over night, or for 12
hours. Take rabbit from liquid
and drain. Roll in flour and
brown in 4 inch of hot fat. Add
liquid in which rabbit was soaked,
cover tightly and simmer 1 hour,
or until rabbit is tender. Serve
with gravy remaining in pan,
strained if desired. Serves 3 to 4
Savory Roast Rabbit
lYi to 2 lbs. dressed rabbit
Hi teaspoons salt
3 tablespoons butter or other
fat
3 tablespoons chopped onion
3 tablespoons chopped green
pepper
3 cups day-old bread cubes
1 slightly beaten egg
Vs cup milk
Va teaspoon pepper
2 tablespoons flour
4 slices fat bacon '
1 cup boiling water
Wash and wipe rabbit with
damp cloth. Sprinkle inside with
Vi teaspoon salt. Melt butter, add
onion and green pepper and cook
5 minutes, or until tender. Re
move from heat. Add bread cubes
and beaten egg mixed with milk.
Season with Vi teaspoon salt and
few grains pepper. Fill rabbit
with dressing and sew opening.
Rub surface of rabbit with flour
mixed with remaining salt and
few grains pepper. Lay rabbit on
side, cover with bacon and add
water. Bake uncovered in moder
ate oven (350 F.) for 2 hours, or
until tender, basting frequently.
Garnish with whole carrots and
onions filled with chopped
ipinach. Serves 3 or 4
LANS COUNTY' HOMI
NIWPA
SECTION 6 EUGENE, OREGON, THURSDAY, FEBRUARY 21, 1952 PAGE 21
Gingerbread Favorite Of Many U.S. Presidents
Presidents are no different from
other men. Washington, Lincoln
and many of the presidents who
followed have put their favorite
foods on record. The surprise is
how many of these great men of
history agree on a favorite des
sert gingerbread. Judging by
the presidents, tangy hot ginger
bread is even more American than
apple pie and ice cream. Through
our early history, molasses was
used for a spread for bread, as
syrup and in cookies. But ginger
bread was the mainstay it could
be served as bread for breakfast
and lunch, as a not-too-sweet
dessert for dinner. The presidents
joined the nation in enjoying this
spicy treat.
When you're looking around for
the nerfect dessert to serve, cast
vour eyes in the direction of
home-made gingerbread. Bake it
CHERRY CORDIAL
1 No. 2 can Bing cherries
Vs cup sugar
1 teaspoon cornstarch
Dash of salt
Few drops almond extract
1 quart vanilla ice cream
Drain juice from cherries,
measure ?4 cup into saucepan,
bring to boil. Combine sugar,
cornstarch, and salt; add to boil
ing juice, stirring constantly.
When juice is clear and slightly
thickened, remove from heat; add
almond extract and 1 Cup pitted
cherry halves, drained. Cool, stir'
rine occasionally. Chill until serv
ing time. Pile ice cream into serv-
yourself, using good spices and
luscious molasses. Bring it up to
date with a rich frosting which
makes it Gingerbread Tropicale.
Here's the gingerbread and the
luscious frosting in the best
presidential manner!
Gingerbread Tropicale
Vi cup shortening
Vi cup sugar
1 egg
2'k cups sifted enriched flour
Hi teaspoons baking soda
I teaspoon cinnamon
1 teaspoon ginger
4 teaspoon cloves
Vz teaspoon salt
1 cup New Orleans mollasses
1 cup hot water
Cream together shortening and
sugar. Add egg; beat well. Sift
together flour, baking soda, cin
namon, ginger, cloves and salt.
Combine molasses and water; add
alternately with flour mixture to
creamed mixture. Line 8"x8"x2"
pan with greased waxed paper.
Pour in batter. Bake at 350' F.
(moderate oven) 50 to 60 mins.
Cool 5 minutes. Remove from
pan. Top with Tropical Frosting;
Vi cup butter
H4 cups sifted confectioners'
sugar
1 egg white.
1 teaspoon vanilla
1 can moist-shred coconut
Cream butter with wooden
spoon until fluffy. Add half the
sugar and beat well. Add egg
Mustard and
Cayenne Add
Zip to Salads
Dry mustard and a speck of
cayenne pepper provide an un
usual accent for the canned fruit
cocktail used in these "Snow
Queen Fruit Salads." Add the zip
py seasonings to a lemon-spiked
gelatin and when it's thickened,
fold in whipped cream, celery and
the fruits.
Snow Queen Fruit Salads
2 cups canned fruit cocktail
1 c.up syrup from fruit cocktail
1 envelope (1 tablespoon) plain
gelatin
Vt cup cold water
Vi teaspoon salt
Vi teaspoon dry mustard
Dash cayenne pepper
Vi cup lemon juice
Vi teaspoon grated lemon rind
Vz cup whipping cream
Vi cup chopped celery
Salad greens
Drain fruit cocktail and heat
syrup. Soften gelatin in water and
dissolve in hot syrup. Blend in
salt, mustard, cayenne, lemon
juice and rind. Cool until slightly
thickened. Whip cream until stiff
and fold into gelatin mixture with
1 cup fruit cocktail and celery.
Turn into oiled molds and chill
until firm. Unmold on salad
Ventriloquist
To Entertain
At Walterville
WALTERVILLE The public il
invited to attend a morning as
sembly Feb. 28, at the Walter
ville school. Clarence Bessert, ven
triloquist, with his puppets, Hec
tor and Zeke, will entertain th
children of the school and their
neighbors and friends. An admis
sion fee will be required of both
children and adults. A percentage
of ihr proceeds goes into the stu
dent body fund.
ONE-DISH SAUSAGE MEAL
Here's a one-dish sausage
meal. Shape one pound of bulk
pork sausago into six rolls and
place them in a cold frying-pan.
Add 2 or 3 tablespoons of water,
cover and cook until the water
evaporates, about 10 mins. Alter
nate layers of cooked macaroni
seasoned with grated onion and
sauerkraut in a caserole. Arranga
the sausage rolls, wheel spoks
fashion, over the top. Add 2 table
spoons of sausage drippings and
bake in a moderate oven (350 F.)
for 1 hour.
ing dishes. Top with cherry sauce, on gingerbread and sprinkle with
Serves 6. , coconut. manes u servings,
white and vanilla and beat until gieens and garnish with remain-
ugm ana iiuuy. u ieiiiaiiiui6,ng frujt cocktail. Serves 8,
sugar graauauy Dealing weu unci
each addition. If frosting seems to
stiff, add a little light cream. Pile
GOLDEN GUERNSEY MILK
Echo Hollow Dairy
Phone 5-6809 Phone 4-5929
Cafeteria
Woe School
Received
OE-The new Monroe
School cafeteria, which
In. 17, reports serving
to between 95 and 10U
md seven teachers each
bets are sold every Thurs-fcg-twenty
meal tickets
od the five meal ticKet
III Tickets are punched
to u the tray is received.
Minced type A lunettes
kid from plastic trays, -jf
tuple menu may include
noodle soup, potato salad,
frail,' carrot and celery
tutterscotch pudding and
ft pint milk.
looking is done in new
Heel and heavy alum
ni! and on two Frigidaire
Only a refrigerator Is
lor the cafeteria is pro-
lit In the multi-purpose
rut recently completed.
Iiir Tish and Mrs. Al Zei-
p In charge.
p gilt of $33.90 was rer
pvtn to the cafeteria with
to buy cooking utensils.
square Dance Club made
Grapefruit halves, properly pre
pared, are one of America's fav
orite wakeup fruits. Many per
sons take their grapefruit without
sugar; some use salt instead and
insist that it brings out a wonder
fully .different flavor. . If your
sweet-tooth is still insatiable,
though, try your breakfast grape
fruit with sugar, honey, or
molasses.
To fix a grapefruit half so that
you can get the maximum pleas
ure from eating it, halve the fruit,
then cut around each section loos
ening the fruit from the mem
brane. Do not cut around tne
entire outer edge of the fruit. If
you wish to decorate the center
f'iAre Guests- v
more Homes
WORE Mr. and Mrs. Pat
01 Koseburg, visited at
wimen noma over the
od Mrs. Ralph Hapner of
wo ipent Sunday at the
m home. Mr. Hapner
rwivirs. uugan.
Leaburg Brownies
See Color Slides
Of French Morocco
LEAGURG Brownie Scouts,
Troop 86, met Feb. 18 at the home
of their leader, Mrs. Cecil Mc
Fadden where a group of color
slides of Casa Blanca and French
Morocco was shown to the girls,
These pictures were taken by Mr,
McFadden on his recent trip to
that port. The purpose in showing
the slides was to work tne world
Friendship theme into the 1952
Girl Scout project. The Brownies
also are furnishing a baby layette
for overseas shipment and gather
ing warm clothing for Kirea.
At the meeting of the Bownies
next Monday arrangements have
been made to take a field trip
to Williams' Bakery and the
Childrens Hospital School at
Eugene. Mrs. Clifford Ccabtree
and Mrs. Frank Taylor will as
sist with transportation.
Cecil McFadden is now enroute
on the S. S. Java Mail to Yoko
homa, Kobe and Hong Kong. He
is at present a radio officer in
the Merchant Marine Service.
for special occasions, clip out the
core with scissors.
For a. new taste treat, buy the
smau size grapefruit, halve, and
ream just as you do oranges. Big
beakers of fresh grapefruit juice
are tne world's most refreshing
source of Vitamin C, and this time
of year you need plenty of that
to help build resistance to colds
and other respiratory ailments.
For salads and fruit cups. sec
tion the plump juicy fruit. First
peel like an apple (take care with
the knife; grapefruit are bigger
tnan other fruit more economi
cal, too!). Remove all white mem
brane. Then remove section by
section, over a bowl so that you
catch all the good juice. Combine
with greens, or with seafood,
other fruits, for the tangiest salads
imaginable; mix with other fruits.
or with canned or fresh shrimp or
crabmeat for fruit cups. Use with
fish, with ham or pork, as
garnish.
make
mend
lb
Is
"v i r !ft"w ' wr t .1-1 . ,
1 ikv f li - .1.1
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.
r-S 'A . I II0' ? . II
O M Al rVN. V " rr'- 0 N ARTIFICIAL FLAVORING . . . EVERI
Prove it I The next time try Allsweet
J' ' y,i7ri 1 1 F ' Jj and discover that here is truly the flavof
"m5SSL'- " H ' you want in a spread: delicate, notera flavor I
nT Q A V F REDEEM thh COUPON af your grocer's today I
I rl k trmUKjr ' 1 a Ti Tr'iliSteL s C ifr W ( W l ! TO tHI DIAIERi Thi coupon will be redromod by 8wift ft Company for H provided (a)
I I I I K.VgJ 'I A 9PM f y srtfaT ft0 & ' W V dealer has taken it in exchange for Swift & Company's merchandise mentioned herein;
III I DllBI J I 2 ' 4Wl & I 19 af J. (b) dealer presents coupon to Swift ft Company, either by (i) nailing it to Swift & Com-
"aXlT "s JL y 1 1 ttV-JC psny himself, or (ii) by personally handing it to Swift & Company's salesman (coupon
54 SfrkvF I U sr ' will not be redeemed if presented through agencies, brokers, etc.); and (c) it is presented
mi" J 1 1 '1 j 'or redemption before Jan. 1, 1953. Customers must pay any sales tax.
fJ a 01Ef3 Sas, nil I DflllUn Invoices proving purchase of sufficient stock to cover coupons presented for redemp-
m mW lei v I DNAP0UND tion must be shown upon request. Swift & Company.
IUinlljJal Vv I HP 1IICUIPFT The redeemable value of this coupon is 120 of 1 cent cash. This ooupon is void if taxed,
V1aTJ7,J1 JLss I prohibited, or restricted by law.
! "a Curtomir'i soms
J if HEAR "". M AUtweet mmU y 'SWeM il .
L flZSf& nir-Lintm for it-on local italiont, I wJJWilNf ?i
tMmttitlm.iiXHioti.tmmmt-mitniMM.im V!! ttotral timu a day. 'l City Zon Jlot I
Cheese and Walnuts
Ideal Sandwich Filling
Our "Cheese and Walnut Fill
ing" is perfect for lunch box sand
wiches so keep it in mind for Len,
ten fare. It's nourishing as can be
with walnuts and grated cheese.
Add a bit of celery for crunch,
and mayonnaise to hold It to
gether.
Cheese and Walnut Sandwich
' Filling
23 cup walrtuts .
1 cup grated American cheese
Vi cup finely cnoppea celery
Vi cup mayonnaise
Chop walnuts and blend with
remaining ingredients, manes iyi
cups filling.
Bake meat loaf mixture In
muffin cups and then serve with
tomato sauce pepped up witn
little prepared horseradish.
, III "m
why Hill Broi Cofftj make$-and.keepfriendil
i
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