The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1897-12-15
Prennrntions of TrIne.

Tripe is inexpensive, nutritious ana
easily digested. Though it has been
spoken of as "the poor relation of the
meat family, it is as acceptable as beef
steak to many people, and is favorite
breakfast dish with the English. When
il comes from the butcher it is boiled
or picked. Soak it in salt and water,
wash it thoroughly, then simmer until
tender. After it is cold, it may be
prepared in various ways. Plain tripe
needs more cooking than the honey
comb variety.
Tripe Fried in Butter-Make n bat
ter by mixing gradually one cup of
sweet milk with one cup of flour, half
a teaspoonful of baking powder, the
same amount of salt, aud one we'll
beaten egg. Dip the pieces of pre-
pared tripe in this batter and fry them
to nice brown in hot fat.
Lyonnaise Tripe-Cut the tripe into
narrow strips or small squares. Put
two tablespoonfuls of butter aud two
slices of onion, finely chopped, into a
spider, and, as soon as the onion be-
gins to brown, add the tripe and des-
sert-spoonful of vinegar. Stir the
tripe lightly till it is of a delicate
brown, season with salt and dash of
paprika, turn it into the center of Il
hot platter and sprinkle chopped pars-
ley over it. Garnish with triangles of
toast alternating with half circles of
lemon.
Picked Tripe Boil in preserving
kettle three cups of vinegar, an onion
cut into quarters, half a teaspoonful of
salt, two dozen allspice seeds, dozen
and half of whole cloves, and a
couple of blades of mace. Cut cold
boiled tripe into medIum-sized pieces
and put them in a stone crock. Pour
over the boiled liquid, using enough
to cover the tripe we'll. Keep the
crock covered and in a cool place.
The tripe will stay in good condition
for several weeks.
Tripe With Cream Sauce-Put into
double boiler one cup of milk and q
blade of mace. When the milk is
boiling, add a teaspoonful of butter
mixed with the same amount of flour,
and cook till the flour begins to thicken
Take out the mace, and add the tripC
cut into small pieces. Stir the beater
yolk of an egg into a cup of cream
and add to the mixture. Season quick
ly with salt, add little pepper, serv,
in heated dish with buttered toast, auC
with chopped parsley over the top.
Southern Tripe-Put into a spider
/ - ct, nf ,al
egg, and when the butter is melted
add an onion cut into small pieces an'
cook until the onion is Drowned; thel
stir in spoonful of -four. Gradual,
add cup of stock aud one of stewet
tomatoes. Add the tripe cut int,
small pieces, aud season highly witt
salt, pepper, and little curry powder
AS soon as the tripe is hot it is read
to serve.
Fried Tripe-Cut tender tripe int
two-inch pieces, sprinkle them wit
salt and pepper, and dip them into
beaten egg and then into cracker dust
Drop them into hot lard and fry to
nice brown. Drain them a momen
ON brown paper before placing upon
heated platter. Meanwhile make
dressing by creaming two tablespoon
fuls of butter, and then stir into
one tablespoonful each of choppe
parsley and lemon juice. Spread thi
on the cooked tripe and serve as 500
as possible.
Tripe Cooked with Bacon-Firs
cook the bacon until crisp, and whe
done fry a few slices of apples, ant
last, take squares of tripe that hay
been rolled in flour, and cook them j
the same pan. Put the tripe in til
center of platter, and arrange th
fried bacon and apples around it.
Stewed Tripe-Cut cooked tripe ini
pieces. For each cupful, soften on
tablespoonful of butter in a frying pal
and stir in a tablespoonful of flou
When frothy and cooked, but n,
Drowned, pour in slowly half pint
rich milk, stirring constantly. Seaso
with half teaspoonful of onion iuic
some salt and cayenne. Add the pr
pared tripe, toss it around in the sau'
till heated through, and serve it in
p hot covered dish-The Housewife.
Bearded Bellies of Ancient Rome.