FRICASSEE TRIPE
To one pint of boiling milk or cream add one pound of boiled tripe which has been cut into pieces one inch square, season with chopped onion, one teaspoonful minced parsley, one-half teaspoon salt, pepper, a little cayenne, three pieces of mace. Let simmer for fifteen minutes; thicken with two tablespoonfuls of flour stirred into one tablespoon of butter. Serve on thin toast.
Mrs. M. Steinberg
BAKED CALF’S LIVER
Dust with flour two pounds of liver; leave liver whole. Lay in a deep pan, season with pepper, salt, and chopped onion. Lay across the top several slices of bacon, add two cups of tomatoes juice, with which baste the liver while it is baking. Bake in a moderate oven until liver is tender enough to pierce with a fork. Before serving squeeze the juice of a lemon over the whole.
Mrs. H. Lang
KIDNEY STEW
Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in thin slices and put in a quart of cold water. Parboil, throw out the water, put in fresh water, and boil gently for two hours. Then season with salt and pepper and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potatoes or on pieces of toast.
Mrs. Jonas