Part 4 (1/2)

Risotti a la Milanaise

2 lbs. rice 1 chicken 1 can mushrooms 1 lump b.u.t.ter Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste.

When almost done add mushrooms and cook a little longer. Now put a large lump of b.u.t.ter in a pan and after was.h.i.+ng the rice in several waters, dry on a clean napkin, and add to b.u.t.ter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.

This can be eaten hot or cold.

Der Mensch ist was er iszt. German.

Liver Dumplings (Leber Kloese)

1 calf's liver 1/8 lb. Suet 1 small onion 1/4 loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and sc.r.a.pe it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.

Soak 1/4 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.

Before serving, brown bread crumbs in b.u.t.ter and sprinkle over the dumplings.

A Baked Ham

Should be Kentucky cured and at least two years old. Soak in water over night.

Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night.

Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold.

This is the way real Kentucky housekeepers cook Kentucky ham.

DESHA BRECKINRIDGE.

[Ill.u.s.tration]

An ill cook should have a good cleaver.

Owen Meredith.

Belgian Hare

2 rabbits 1 quart sour cream Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.