FRIED TRIPE.

The tripe can be merely cut in squares, rolled in flour, salted and peppered, and fried brown in drippings, or the pieces may be dipped in a batter made as for clam fritters, or egged and crumbed like oysters, and fried.  In cities it can be bought already prepared.  In the country it must first be cleaned, and then boiled till tender.

TO WARM COLD MEATS.

Cold roast beef should be cut in slices, the gravy brought to boiling-point, and each slice dipped in just long enough to heat, as stewing in the gravy toughens it.  Rare mutton is treated in the same way, but is nicer warmed in a chafing-dish at table, adding a tablespoonful of currant jelly and one of wine to the gravy.  Venison is served in the same manner.  Veal and pork can cook in the gravy without toughening, and so with turkey and chicken.  Cold duck or game is very nice warmed in the same way as mutton, the bones in all cases being reserved for stock.

* * * * *

POULTRY.

TO CLEAN POULTRY.

First be very careful to singe off all down by holding over a blazing paper, or a little alcohol burning in a saucer.  Cut off the feet and ends of the wings, and the neck as far as it is dark.  If the fowl is killed at home, be sure that the head is chopped off, and never allow the neck to be wrung as is often done.  It is not only an unmerciful way of killing, but the blood has thus no escape, and settles about all the vital organs.  The head should be cut off, and the body hang and bleed thoroughly before using.

Pick out all the pin-feathers with the blade of a small knife.  Turn back the skin of the neck, loosening it with the finger and thumb, and draw out the windpipe and crop, which can be done without making any cut.  Now cut a slit in the lower part of the fowl, the best place being close to the thigh.  By working the fingers in slowly, keeping them close to the body, the whole intestines can be removed in a mass.  Be especially careful not to break the gall-bag, which is near the upper part of the breastbone, and attached to the liver.  If this operation is carefully performed, it will be by no means so disagreeable as it seems.  A French cook simply wipes out the inside, considering that much flavor is lost by washing.  I prefer to wash in one water, and dry quickly, though in the case of an old fowl, which often has a strong smell, it is better to dissolve a teaspoonful of soda in the first water, which should be warm, and wash again in cold, then wiping dry as possible.  Split and wash the gizzard, reserving it for gravy.

DRESSING FOR POULTRY.

One pint of bread or cracker crumbs, into which mix dry one teaspoonful of pepper, one of thyme or summer savory, one even tablespoonful of salt, and, if in season, a little chopped parsley.  Melt a piece of butter the size of an egg in one cup of boiling water, and mix with the crumbs, adding one or two well-beaten eggs.  A slice of salt pork chopped fine is often substituted for the butter.