lour mixed with half a teacupful of
water, and simmer all gently for fifteen minutes, keeping the pan
closely covered. When the rabbit is first put upon the fire, put quarter
of a pound of rice, (cost four cents,) into two quarts of boiling water
with one tablespoonful of salt, and boil it until the ends of the grains
begin to crack open; turn it from the pot into a colander, drain it,
shake it back into the pot, and cover it to keep it hot until the rabbit
is done; then send it to the table with the rabbit, but on a dish by
itself. The RABBIT CURRY AND RICE will cost about twenty-eight cents.

=Rabbit Pie.=--Prepare a rabbit, or hare, (cost twenty cents,) as for the
CURRY, and after you have jointed it, roll each piece in flour, salt and
pepper mixed; slice two cent's worth of onions, peel and slice three
cents' worth of potatoes, and put these into a pudding dish in layers
with the rabbit, season with a teaspoonful of salt, and quarter of a
level teaspoonful of pepper, add half a pint of cold water, cover the
pie with a plain paste, made as for SUET DUMPLINGS (cost five cents,)
and bake for one hour and a quarter. These quantities will cost about
thirty cents, and make a large pie.

=Pickled Shad.=--In season fine large shad can be bought for twenty-five
cents, and each one will be enough for two hearty meals. Thoroughly
clean a fresh shad; cut it in pieces about three inches square, lay it
in a deep baking dish, or earthen crock, seasoning it well with two
tablespoonfuls of salt, one level teaspoonful of pepper, one dozen whole
cloves, two bay-leaves broken, and a bit of lemon or orange peel, if you
have it; pour over it enough vinegar to cover it, tie an oiled or
buttered paper over the top of the dish or crock, and bake the shad five
hours in a moderate oven. The action of the pickle will be to entirely
soften the bones of the fish, so that every part of it will be eatable.
One half of it will cost about fifteen cents; and with the addition of
five cents' worth of bread or potatoes, will make a hearty dinner for
twenty cents.

=Pork Pie.=--Cut in two inch pieces two pounds of pork trimmings, (cost
ten cents,) roll them in flour, season them with two teaspoonfuls of
salt, quarter of a level teaspoonful of pepper, and one teaspoonful of
curry, put them in a deep baking pan or dish with two cents' worth of
onions, and three cents' worth of potatoes, peeled and sliced, add half
a pint of cold water, and bake the pie