BEEF TIMBALES
Free left-over meat from fat and gristle, put through meat chopper, cutting finely. To one pint of meal add one teaspoonful of salt, one-eighth teaspoonful of pepper, put one-half cup of stock or water, two tablespoonfuls of bread crumbs and one tablespoonful of butter together in a saucepan over the simmering burner; when hot, add to it the meat; take from the fire and stir in carefully two whole eggs, well beaten. Put mixture in buttered custard or timbale cups, stand in baking pan half filled with hot water. Bake in moderate oven fifteen to twenty minutes. Serve with tomato sauce.
FRIED TRIPE
Should be washed in warm water and cut into squares of three inches; take one egg, three tablespoonfuls of Gold Medal Flour, a little salt and make a thick batter by adding milk; fry out some slices of pork, dip the tripe into the batter and fry a light brown.
TRIPE STEW
Melt in stew kettle two tablespoonfuls lard, one of butter; add three medium-sized onions, three cloves and garlic, all chopped very fine; one cup chopped greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mushrooms, if handy; pepper and salt to suit taste; six large potatoes cut in quarters, lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water if too dry. Serve hot.
HASH
Take cold pieces of beef that have been left over and chop them fine; then add cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put all in a frying-pan and cook slowly for about twenty minutes.
BEEF A LA MODE
Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot and a crust of brown bread, salt and some vinegar; pepper, sprinkle flour over top and boil slowly.