Freeland tribune. (Freeland, Pa.) 1888-1921, 1898-01-13

Preparations of Tripe.
Tripe is inexpensive, nutritious and
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
it comes from the butchers 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 hqt-
ter by mixing gradually one cun of
sweet milk with one cup of -four. half
a teaspoonful of baking powder, the
same amount of salt, aud one we'll
beaten egg. Dip the pieces of pro-
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 and two
slices of onion, finely chopped, into
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 aud dash of
paprika, turn it into the center of a
hot platter, and sprinkle choppedpa
ley over it. Garnish with triangles of
toast alternating with half circles of
lemon.
Picked Tripe. Boil in a preserving
kettle three cups of vinegar, an onion
cut into quarters, half teaspoonful of
salt, two dozen allspice seeds, a dozen
and half of whole cloves, and q
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 well. Keep the
crock covered and in 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 a
blade of mace. When the milk is
boiling, add 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 tripe
cut into small pieces. Stir the beaten
yolk of an egg into cup of cream,
and add to the mixture. Season quick
ly with salt, add little pepper, serve
in heated dish with buttered toast, and
with chopped parsley over the top.
Southern Tripe-Put into spider
piece of butter the size of small
egg, and when the butter is melted,
add an onion cut into small pieces and
cook until the onion is Drowned; then
stir in a spoonful of -four Gradually
add cup of stock and one of stewed
tomatoes. Add the tripe cut into
small pieces, and season highly with
salt, pepper, and little curry powder.
As soon us the tripe is hot it is ready
to serve.
Fried Tripe-Cut tender .tripe into
two-inch pieces, sprinkle them with
salt and pepper, and dip them into a
beaten egg and then into cracker dust.
Drop them into hot lard and fry to o
nice brown Drain them moment
on brown paper before placing upon a
heated platter. Meanwhile make a
dressing by creaming two tablespoon
fuls of butter, and then stir into it
one tablespoonful each of chopped
parsley and lemon juice. Spread this
ON the cooked tripe and serve as soon
as possible.
Tripe Cooked with Bacon-First
cook the bacon until crisp, and when
done fry few slices of apples, and,
last, take squares of tripe that have
been rolled in flour, and cook them in
the same pan. Put the tripe in the
center of platter, and arrange ehe
fried bacon and apples around it.
Stewed Tripe-Cut cooked tripe into
pieces. For each cupful, soften one
tablespoonful of butter IN frying pan,
and, ,,stir in n tablespoonful of flour.
When frothy and cooked, :. but not
Drowned, pour in; slowly half pint OF
,Gich milk, stiirinGeonstantly.,a Season
, with half teaspoonful of onion juice,
Some salt and cayenne. Add the pre-
pared tripe, toss itaround in the sauce
till heated through, and serve it in a
hot covered dish. The Housewife.
The French cruiser Jeanne dare is