Farm and home cook book and housekeeper's assistant

\ Cut the tripe in pieces, dredge with flour, roll in salted, ! beaten egg, then dredge with flour again, and fry in hot j drippings, rough side down, and when brown turn and brown j the other side. Another way is to put the tripe in a dish * in the oven for 10 or 15 minutes, then dry in a cloth, dip i in flour or cornmeal, and fry quickly in hot drippings. — [F, 1 M. W., N. H. I Stewed Haslet | Clean and trim, and boil the haslet Vz hour in salted water, ^ skimming often. When done, drain and cut in small pieces, \ add more than enough water to cover, with 1 or 2 tablesp ; butter and some sliced onions and potatoes, also salt and | pepper to taste. When done, thicken the gravy with a little ^ flour. — [Mrs. H. L., Va. ;; Baked Heart Use either beef or pork heart. Clean thoroughly, cut out s all the clots of blood and stringy parts, soak in salt water 2 ] or 3 hours, then drain and put in a kettle with plenty of ; water, a piece of suet the size of an egg, salt and pepper to i taste, and let boil until tender. Make a dressing moistened | with the water in which the heart was boiled, and fill the ] opening of the heart, then put in a deep pan, and if any of \ the dressing is left over, place it around the heart, and i bake until brown, turning and basting often, using the j water in which the heart was boiled. — [Mrs. J. H. S. Mich. j Deviled Heart | Cook veal heart until tender, chop or grind fine, mix with' 1 % the quantity of bread crumbs, season with salt, red s pepper, sage, and a little grated nutmeg, put a layer in j a buttered baking dish, moisten with the liquor the heart | was boiled in, sprinkle with bread crumbs, dot with butter, j ^nd bake about ^ hour. — [L. E. M., Mich. ] PLUCKING BIDDY FREE OF FEATHERS. MEAT LOAF AND ROAST VEAIi 161 Meat Loaf (Beef, Pork, or Veal) Grind or chop 3 lbs round steak and % lb beef suet, add 1 tablesp salt, 1 teasp pepper, 2 or 3 well-beaten eggs, a very small chopped onion, 8 tablesp fine bread or cracker crumbs, and 1 cup milk. Mix thoroughly, shape into two loaves, roll in bread crumbs, dot with bits of butter, and bake 1 hour, basting often. This recipe may be varied by combining % beef with ^4 pork, omitting the suet, and using less eggs when the pork is used. Veal loaf is also nice, with ^ part pork, which may be either fresh or salt. If the onion taste is not liked omit these, and flavor with a very little nutmeg and cloves. Instead of milk, water can be used, and instead of shaping into large loaves, make into small rolls or balls and either bake or fry them. The gravy in the pan should be thickened with a little flour and served with the meat. — [Mrs. L. P., Ore. Mutton with Cabbage and Potatoes Cut mutton in small pieces and put on with cold water enough to cover, add 1 small head crisp, tender cabbage, cut in small pieces, pepper and salt to taste. Half hour before serving add potatoes. Boil until all is tender, strain and thicken the gravy with a little flour. — [Mrs. E. O. B., Minn. Stewed Mutton and Com Wash and cut mutton in small pieces and put in a stew pan with 1 or 2 chopped onions, and water to cover. When the liquid has boiled down about one-half, add 1 qt hulled com and 1 pt strained tomatoes, with salt and pepper to taste, and stew about % hour longer. — [C. J. M., Neb.