Kirmess cook book

SOUSED PIGS' FEET. Mrs. T. K. Dougherty New York. Soak them in cold water for three hours, then wash and scrub them until they are clean. Soak in salted water over night, then put them in a kettle, cover with cold water and boil until tender. Boil a quart of best cider vinegar, with a dozen whole cloves, whole black pepper and a little sliced onion (if liked), season with salt and pepper and pour into a stone pot and add the spiced vinegar while hot. Stand in a cool place and they will be ready to eat in a day or two. BAKED TRIPE. Take two pounds of thick honey-comb tripe which has been boiled; if it does not seem very tender simmer in boiling water until readily pierced with a straw. Skin and cut fine six large tomatoes or take half of a can, using the thick pulp, add to it a half cupful of finely cut white onion, two tablespoonfuls of finely chopped parsley, one sweet red pepper freed from seeds and veins and chopped fine, and a half teaspoonful of salt. On six thin slices of fat salt pork spread in a dripping pan lay the tripe; pour over it the tomato mixture, then six tablespoonfuls of melted butter and bake in a moderate oven for one hour. TRIPE IN BATTER. Cut some tender thick tripe in pieces two by three inches. Beat one egg, add to it one cupful of milk, one-quarter of a teaspoonful of salt, a dash of pepper, one scant teaspoonful of baking powder and sifted flour to make a thin drop batter. Dip each piece of tripe in this and drop, two or three at a time, into deep, smoking hot fat. Fry golden brown and drain on soft paper before serving. TRIPE ROLLS. Crumble fine enough of the inside of a stale loaf of bread to measure one cupful and a half. Add to it one tablespoonful of very finely chopped onion, one tablespoonful of chopped celery, a quarter of a teaspoonful of salt, three dashes of pepper and four tablespoonfuls of melted butter; mix all very thoroughly together. Cut tender plain boiled tripe into pieces three by six inches, spread each with the filling and roll, fastening with a toothpick. Lay on a baking pan, baste each with a little melted butter and bake until golden brown. These are good either cold or hot. LYONNAISE TRIPE. Cut a pound or more of tripe into inch squares- Melt one large tablespoonful of butter in a frying pan, add two tablespoonfuls of chopped onion and cook slowly until the onion begins to color- Add the tripe, season with salt and pepper and toss until the butter is absorbed and the tripe lightly colored. Sprinkle with a tablespoonful of finely chopped parsley and dish. PICKLED TRIPE. Boil together for five minutes one pint of good vinegar, one-half of a teaspoonful of salt, one dozen peppercorns, six cloves, half of a small bay leaf, a tiny bit of mace and one small onion cut fine. Pour while hot over several pounds of tripe placed in a stone crock or glass jar and keep in a cold place. MINT JELLY TO SERVE WITH LAMB. Table Talk.