The Belgian Hare du lieu suivant : Topeka, Kansas • 6

THE WESTERN PIGEON REVIEW. 4 Hare Department. I BROILED HARE. CURRIED HARE. Cut into joints and place in a stew-pan with two tablespoonsfuls of butter and a sliced onion.

Brown well and add a pint of soup stock or hot water. Mix' a teasp onful eaih of flour and curry until smooth in a little water. Place in a pan and add pepper and salt and a teaspoonful of mushroom powder. Let simmer for an hour-Add the juice of half a lemon and two tablespoonfuls of claret. Serve with boiled rice.

JUGGED HARE. Cut in pieces and season with salt and pepper. Fry and season with a little chopped parsley, nutmeg, cloves, mace, grated lemon peel and add a couple of ancholves. Place a layor of the pieces in a wide mouthed jar. Then add a layer of thinly-sliced bacon, and so on with alternate layers.

Add two gills of water, cover and put in cold water, boiling 3 or 4 hours. Remove thejar, take out the bacon and make a dressing with a little butter, flour and claret. Belgians at Cedar Rapids The Western Poultry Fanciers Association has secured the services of Mr. N. S.

Nelson, of Kansas City, as judge of Belgian hares at its sixth annual show to be held at Cedar Rapids, January 14-19. Mr. Nelson is a recognized judge of high ability, a member of the International Belgian Hare Association, one of the most representative in this country, and the mere announcement of his services, together with the fact that all Belgians will be scored by the descriptive card of this association, should bring together the largest class of high grade hares to be shown in the West. But the association is going still further and will have a full and complete classification, liberal cash prizes, new hutches, proper food and care. This show will also have the largest daily attendance of any in Iowa, and breeders cannot fail to derive great benefit by exhibiting at Iowas Greatest Show.

For premium list and particulars address E. E. Richards, secretary, Cedar Rapids, la. How to Cook Belgian Hares Hares between 3 and 6 months of age are the best for cooking, but older ones are good if they are fattened rapidly. An easy way to determine whether a hare, bought dressed, is young, is to try the jaw between the finger and thumb.

If this breaks easily the hare is a young one. In young hares the coat and claws are smooth. The ears of the young may be easily torn. If a hare has been killed recently the flesh will be dry, white and sweet; if for a longer period it will be blue and unattractive in appearance. STEAMED HARE.

vf Take a young, tender hare, joint it and put it in a double steamer. Add just sufficient water to fairly cover the meat. Then let it steam for about three hours in its own juice, seasoning while cooking to suit taste. Thicken the stock with flout and cream. Serve hot on buttered tokst.

Prepared in this way the meat is tender and appetizing. This is the best way of cooking for invalids, as all the juices are preserved in the gravy, and the meat is so delicate and tender it is readily digested. No other meat dish can be so appetizing and at the same time so harmless. STEWED HARE. Joint the hare, put in a kettle and cover with boiling water.

Then add a sliced onion and a small piece of bacon, Stew slowly one hour, or until tender. When done add a little cream, thickened with flour. Serve hot. Old hares are best stewed. HARE FRICASSEE.

Brown two tablespoonfuls of butter in an iron skillet. Then fry the hare biowH on both sides. Next add a cup of boiling water and stew oDe hour, or until tender. Season to taste, and le it fry brown. For broiling use hares under 4 or 5 months of age.

Soak fur a short time-Dry well with a clean cloth. Gash down the back through the thickest portion. Place on a hot gridiron over a bed of clear coals, turning often. Or you may lay them flattened on the bottom of a dripping pan and cook in a hot oven without basting. Oil the pan with a little butter.

Season to taste. FRIED BELGIAN. Joint and cut into uniform pieces. Cover with boiling water, to which two tablespoonsful of vinegar have been added. Let simmer until quite tender.

Remove it carefully to a dry dish. Dredge well with flour, and drop in hot fat to brown. Serve with a dressing made from the liquor in which it was boiled, cream thickened with flour, and then a tablespoonful of claret. ROAST HARE. Make a dressing of fine breadcrumbs.

Chop the liver fine, add to a hot frying pan. Add breadcrumbs and liver, stir b.iskly for a few minutes and remove to chopping bowl. Add two eggs and mix well. Minced onion or herbs can be added if desired. Season with salt and pepper.

Fill the hare with this leaving plenty of room for the dressing to swell. Sew up, put the hares into a drippiug pan, add a cup of boiling water, and roast slowly. Baste every 15 or 20 minutes, turning as needed-Allow from one tp two hours for roasting. SPANISH STYLE. Slice one large onion, one chili pepper and four mideum-sized tomatoes into a stewpan.

Cnt the hare into small pieces and put into the mixture as soon as it boils. Add salt to taste and enough boiling water to cover. When nearly done thicken with flour and butter rubbed to a cream..