Dress and clean a couple of young rabbits, joint them, and put into a stew pan with 2 large Spanish onions, cut small; add enough milk to cover, season with white pepper, cover closely, and stew very slowly until tender, then season with salt, add butter to the gravy, and thicken with flour. If any of this dish is left over dip each piece in beaten egg, roll in bread crumbs or cornmeal, season with salt, pepper and a little grated lemon rind, and fry in hot drippings until nicely browned on both sides. Serve hot with the gravy seasoned with lemon juice and cayenne pepper, or a little catsup. Young rabbits are also nice cooked with green peas. Joint and put in a stew pan with a slice of lean ham, cut in small pieces, 1 tablesp butter, 1 or 2 spring onions, a small sprig of parsley, and 1 qt fresh green peas. Dredge in some flour, pour in a little milk, and let come to a boil, then draw to the back of the stove and let stew slowly until rabbit and peas are tender. Just before serving season with salt and a very little sugar.-[M. L. D., Scotland.