KISCHKES—­RUSSIAN STYLE

Buy beef casings of butcher.  Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions.  Season well with salt and pepper, cut them in short lengths, fasten one end, stuff and then fasten the open end.  If they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water.  Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned.  Baste frequently with liquid in the pan.

KISCHKES

Prepare as above.  If the large casings are used they need not be cut in shorter lengths.  Boil for three hours in plenty of water and when done, put in frying-pan with one tablespoon of fat, cover and let brown nicely.  Serve hot.

HASHED CALF’S LUNG AND HEART

Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner.  When soft, remove from the soup and chop up quite fine.  Heat one tablespoon of goose fat in a spider; chop up an onion very fine and add to the heated fat.  When yellow, add the hashed lung and heart, salt, pepper, soup stock and thicken with flour.  You may prepare this sweet and sour by adding a little vinegar and brown sugar, one-half teaspoon of cinnamon and one tablespoon of molasses; boil slowly; keep covered until ready to serve.

TRIPE A LA CREOLE

Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce:  Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of boiled and strained tomatoes, one can of mushrooms, salt and pepper to taste.  Serve in ramekins.

TRIPE, FAMILY STYLE

Scald and scrape two pounds tripe and cut into inch squares.  Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine.  Let steam, but not brown.  When onions begin to cook, put in tripe and steam half an hour.  Then cover tripe with water and let cook slowly three hours.  Boil a few potatoes and cut in dice shapes and add to it.  Half an hour before serving, add the following, after taking off as much fat from the tripe as possible:  Three tablespoons of flour thinned with little water; add catsup, paprika, ginger, and one teaspoon of salt.  It should all be quite thick, like paste, when cooked.

BOILED TONGUE, (SWEET AND SOUR)