Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-15

broil two minutes on each side.
HEALTHFUL DISHES OF TRIPLE
II oysters are denied US we can all in
ouige In tripe, which some one has called
the poor relation OF the meat family"
Despite Its Responsiveness, II Is nutri-
nous and exceedingly easy to digest It IS
one OF the dishes OF which Carnegie is espe-
ciaily FOND. Not long ago a large family OF
FAMILY board, and a course breakfast was
In progress. Presently the butler appeared
with covered dish. which he placed In
'front.' OF the millionaire. Il suppose you
you'd all like to taste Of this" said Mr.
carnegie, looking around the table, "bu,
! this Is mine alone" Then his dish was nm
covered, and he assisted himself literally 10
for the rest.
In England tripe is one of the most ac-
ceptable breakfast Dishes and may be pre-
pared In any one of dozen dainty and de-
licious ways.
The preliminary treatment for tripe is the
same for all. 1t comes to US from the
butchers already boiled or picked II
should then be thoroughly washed and
soaked In salt water, washed again then
put into water and. allowed to simmer
short time until thoroughly tender. When
the tripe Is cooled 1t may be prepared i'm
any way desired. Honeycomb tripe does
not require as much cooking as the plain
Triple A LA LYONNAIsE.
Having soaked and washed and cookes
the trfpe, cut into narrow strips or small
squares Put two tablespoonfuls butter in
chahng dish or frying pan: add two slices
OF onion. chopped fine, and cook until the
onion begins to color. Add the tripe and
cook slowly for about fifteen minutes stjr
ring lightly from time to time Season with
sait and pepper. add a tablespoonful minced
parsley "a ana at the very last a tablespoon
fui OF vinegar. Pile the tripe In the center
or not platter. and arrange a border
around II Of triangular pieces of delIcatelv
Drowned toast alternating with slices of
a tarr
STEWED Triple.
Cut cooked tripe into small pieces For
Two cupruls put into a frying pan two
tablespoonfu1s butter and stir to a frofb
with two tablespoonfuls -four. Add slowly
two cups rich milk stirring all the time
Season with salt. pepper and a little onion
juice. Add the prepared tribe and toss
lightly until thoroughly heated Turn
INTO heated. covered dish, and serve with
baked potatoes.
BROILED Triple.
For this use the thick honeycomb tripe
Sprinkle with salt and pepper. rub with
melted butter or olive oil, and dredge
lightly with flour. Lay on a creased
broiler, and brown each side over a clear
hre- Lay on hot platter and pour a lit
tie melted butter over it, Serve with
parsley and lemon.
Triple WITH BACON.
Fry thin slices OF bacon until crisp.
Take from the pan and place where it will
keep hot Have ready prepared tripe cut
In pieces for serving. Sprinkle with salt
and pepper, roll In -four or corn meal and
brown quickly in the bacon fat. Serve with
bacon.
NEW ORLEANS Triple.
Cut the prepared tripe in small pieces.
put two tablespoonfuls butter or olive OIL
In spider. and add one tablespoonful fine
chopped onion and two tablespoonfuls fine
chopped green pepper. Cook five minutes.
full -four, one-half cup stock or gray. quar-
ter Of a cup tomato. and IL convenient. a
fresh mushroom sliced. Add the tripe.
season with salt and pepper. and cook
about seven minutes.
CURRIED Triple.
Prepare the tripe as usual. Cook three
tablespoonfuls butter with one tablespoon
full minced onion FIVE minutes; add two ia
spoonfuls curry powder. and salt-spoon-
full salt. Pour on gradually three-fourths
cup cream. add the tripe and cook eight
minutes.
When one wearies of hash or cold meats
try utilizing left overs in fricadelles. To
one cup any cold minced meat add slice
or two Of onion chopped fine, and If the
meat is lean a slice or two Of bacon. Sea-
son with salt. pepper. thyme, lemon Juice
and parsley, using but little of each. Add
rice as you have meat. beaten egg and
enough stock or water to make paste.
Form into balls, ovals or outlets and fry
brown In butter or drippings.
TONGUE HASH.
An excellent breakfast dish may be
made from the ragged remains of a boiled
tongue. Mince the tongue very fine. Heat
cream or rich milk to the boiling point.
thicken with the minced tongue, and sea-
son to TASTE When the tongue is thor
oughly heated. stir in a beaten egg and
take at once from the fire. Have ready
some slices Of buttered toast, spread
thickly with the creamed tongue and serve
FISH BALLS.
Left over fish Is not to be despised, fur
nishing as It does another delicate break
fast or luncheon dish. Take the bones and
skin from the FISH Of whatsoever sort and
pound in a mortar. adding salt, pepper and
parsley to taste. Flour the hands, roll
Into little balls, dip in beaten egg. then In
crumbs. put into a frying basket and
brown at once in kettle Of boiling fat.
Drain on soft paper and serve with a gar
nish OF fried parsley. Another way of
utilizing left over fish Is to chop fine, and
add to 1t one-third its bulk mashed pars-
ley, and knead Into a paste. Make into
balls roll in beaten egg then crumbs. COW
ering completely. and fry in boiling fat.
Serve hot with garnish of lemon and
parsley.
EMMA PADDOCK TELFORD.