Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-09-13

'"'t W tuSl' anu DTIDR SLOWLY 10 Inc
scalding point. DO not allow the liquor
to boil. Take out the oysters. just a,
their p%lunpest and before the edges be.
gin to cookie. and set aside to cool
strain the liquor, return to the kettle,
add vinegar and spices. then bring to a
good scald, and pour over the oysters
when almost cold. Cover the jar in
which the oysters are and SGT in a cool
place over night. The next day put into
glass cans. seal and set In a cool dark
place.
SPINDLED OYSTERS.
For two dozen large oysters have two
dozen thin slices bacon, and a half dozen
slices crisp toast. Have ready a half
dozen slender steel skewers. Fill these
skewers with alternate slices Of bacon
and oysters, running the skewer cross
wise through the eye of the oysters and
threading the bacon by one corner, so
that each slice blankets an oyster. DO
not crowd. Lay the skewers across a
baking pan and cook in n quick oven or
under gas for five minutes. Lay each
spindle with its contents undisturbed on
a slice of toast, pour the drip from the
pan over them and serve at once.
OYSTERS A LA BELLEVUE.
Wash two dozen large plump oysters
in cold water. drain. Put into a channg
dish or saucepan quarter of u pound of
butter half a cup chopped celery cooked
almost tender. a few drops of onio,
juice, paprika and salt TO season. aui
thicken. Cook : few moments, add tho
oysters and "A Otip ,tpI ,r,.,, ,s,AI ,.
til the oysters plump, which will be in
about a moment. Add a wine glass of
MADEIRA or sherry and take at once
from the blaze. Serve very hot.
BROILED OYSTERS.
Pat dry on a soft towel. dip in melted
butter and roll in fine cracker crumbs.
Place on "A fine wire buttered broiler,
and broil two minutes on each side.
IiEALTHFtL DISHES OR Triple.
If oysters are denied us. we can all
indulge III trlpe, which some one mas
called poor relation of the meat fam
lily"
Despite its Responsiveness. It is nu-
tritious and exceedingly easy to digest.
1t is one of the dishes of which Carnegie
80 N'P'N'hiN pI'l -Npl Ib1S ago, a large
family of guests were assembled around
the Carnegie family board. and a course
breakfast was in progress. Presently
the butler appeared with a covered dish
which he placed in front Of the mill
lionairc. Il suppose you would all like
a taste of this" said Mr.. Carnegie,
looking around the table. but this is
mine alone. Then his dish was un-
HnTarAI md H. -,;,,a fs---, "a --,
to tripe, leaving the more expensive
dishes for the rest.
In England triTe is one of the most
acceptable break asst dishes and may
be prepared in ANY one of a dozen
dainty and delicious ways.
The preliminary treatment for tripe is
the same for all. 1t comes to us from
the butchers already boiled or picked.
1t should then be thoroughly washed
and soakcd in salt and water. washed
again, then put into water and allowed
tn simmer a short time until thoroughtly
When the trip is cooled it
may he prepared in any way desired
itoneyoomb tripe does not require az
much cooking as the plain.
Triple A LA LYONNAIsE.
Having soaked and washed and cooked
the tripe, cut into narrow strips or small
squares. Put two ta~blcspoonfuls butter
IN chatting dish or frying pan: add two
slices of onion. chopped fine. and cook
until the onion begins TO color. Add
the trlpe and cook slowly for about
fifteen minutes, stirring lightly from time
10 time. Season with salt and pepper,
add n tablespoonful minced parsley and
1t the very last a tablespoonful vinegar.
the tripe in the center Of II hot plat
and arrange a border around it
If triangular pieces of delicately Drowned
cast, alternating with slices OF lemon
nd parsley.
STEWED Triple.
Cut cooked tripo into small pieces. For
wo cupfuls put into a frying pan two
abloSpoonfuls butter and stir to a froth
With two tablcspoonfuls -four. Add slow.
y two cups rich milk. stirring all the
inc. Season with salt. pepper and a
title onion juice. Add the prepared
ripe and toss lightly until thoroughly
Turn into "A heated, covered dish, E
nd serve with baked potatoes :
BROILED TRIPE. I
FOR lnlS use the thlCk hOncTComD !
ripe. Sprinkle with salt and pepper. !
with melted butter or olive oil, and !
redge lightly with -four Lay on a c
reased hroiler. and brown each side over
clear fire. Lay on a hot platter and c
our a little melted butter over it. Serve a
nth parsley and lemon. :
Triple WITT BACON. .
Fry thin slices of bacon until crisp. :,
from the pan and place where it "
i'll keep hot. Have ready prepared tripe :,
ut in pieces 70 serving. sprinkle with =
alt and pepper, roll in -four or corn meal :.
nd brown quickly in the bacon fat. "
erve with bacon. e
NEW ORLEANS Triple. o
Cut the prepared tripe la small pieces.
ut two tablespoonfuls butter of olive "
in a spider, and add one tablespoon .
II fine chopped onion and two table "
fine chopped green pepper. .
ook five minutes, stirring lightly. then -
Id che tablespoonful flour. one-half cup n
ock or gravy, quarter of a cup tomato, y
I'D II convenient. a fresh mushroom y
Iced. Add the tripe, season with salt "
I'd pepper, and cook about seven min !"
es.
CURRIED TRIPE
the tripe as usual. Cook three
.b~lcspoonfuls butter with one table,