The new Kentucky home cook book

ROAST PIGEONS. Dress carefully, wash, and stuff as roasted birds, put them into a pan with a little water to keep from burning, adding one dessert-spoonful of butter to each pigeon ; salt and pepper ; baste well ; cook three-quarters of an hour. Thicken the gravy with a little flour, boil for a moment, pour it into The New Kentucky Home Cook Book. the gravy-bowl. The pigeons should be placed closely together on the dish. Serve at once. BROILED PIGEON OR SQUAB. Young pigeons, or "squabs," should be carefully dressed, split down the back, washed, and wiped dry; broiled as directed for birds. If for invalids, less butter should be used. STEWED RABBIT. After properly dressing the rabbit, lay it in salt and water one hour to draw out the blood; put into a stew-pan with water enough to cover it, boil until tender, skimming constantly. Make a gravy of part of the water in which the rabbit was boiled, one tea-cupful of sweet cream, a little parsley chopped fine, one table-spoonful of butter, salt, pepper, and a little flour to thicken ; boil a few moments ; pour it over the rabbit. Serve at once. FRIED RABBIT. After the rabbit has been properly dressed and laid in salt and water one hour, put into boiling water, let it boil ten minutes, drain well ; when cold, cut it up, dip the pieces into beaten egg, then cracker crumbs, seasoned with salt and pepper. Fry in butter over a slow fire fifteen minutes. Boil the heart and liver, mince fine, make a gravy with a heaping table-spoonful of butter, one not quite so full of flour, add the minced heart and liver, two table-spoonfuls of cream; boil a moment. Serve with the rabbit very hot. Or, fry just as you would chicken. SMOTHERED RABBIT WITH ONION. Have the rabbit nicely dressed, lay it in salt and water one hour; wash carefully; put on to boil in cold water; cook until tender. Peel one dozen large onions, boil them in a skillet; when done, pour off the water and add one pint of sweet cream; when it comes to a boiling, thicken with The New Kentucky Home Cook Book. butter rolled in flour, salt and pepper. Entirely cover the rabbit with the sauce. SMOKED RABBIT. Clean the rabbit nicely, cut off the head, wash well in salt and water, hang up and smoke well over a chip or cob Are. Do not let it hang after being smoked, or it will become hard and dry. Before cooking, wash carefully, put it into a pan with a little water, salt, pepper, and a table-spoonful of butter. Bake one hour, basting frequently with the drippings. BARBECUED RABBIT. Wash a nice young rabbit carefully, lay it in salt and water half an hour. Place it in a broiler, cook quickly, basting with butter two or three times to keep from getting dry. When tender and nicely browned, place it in a pan, season with plenty of butter, pepper, and salt ; set it in the stove, let it remain for ten minutes, turning it constantly that it may soak up the dressing. Heat thoroughly two table-spoonfuls of vinegar or tomato catsup, and one teaspoonful of made mustard; pour it over the rabbit, baste well, let it stand a moment. Serve hot. BROILED SQUIRREL.