The new practical housekeeping

pany, one tongue being put in each mold. The tongues can all be put on the same dish, or on two, if table is long. Or boil a beef's tongue and let it get cold. For the jelly mix pint liquor in which tongue was boiled with cup brown veal gravy, three tablespoons vinegar, one of sugar and one of Caramel Coloring ; add two ounces gelatine dissolved in half pint water, mix well, pour over all a pint boiling water and strain through flannel. Let the jelly cool until it begins to thicken, then cut the tongue in slices as for table, put a little jelly. in bottom of wet mold, then a layer of tongue, more jelly and so on until mold is full and finished as above; serve garnished with sprigs of celery or nasturtium flowers. Broiled Tripe, — Cut honeycomb tripe into pieces of three or four inches wide ; rub a little oil or melted butter over them, roll in flour, and broil over a charcoal or wood fire, squeeze a little lemon juice over each piece and serve. Never broil tripe over a hard-coal fire, the gasses arising from the coal spoil the flavor of the tripe, making it indigestible and unpalatable. Fricasseed Tripe. — Cut the tripe into square pieces and put in stewpari with a blade of mace, bouquet of herbs, an onion quartered, salt and cayenne. Cover with water and a little vinegar and stew one hour. Strain the sauce and put tripe and sauce in a clean * saucepan, with a tablespoon of butter rolled in flour, one gill cream and tablespoon chopped parsley. Simmer ten minutes, squeeze in juice of a lemon, ana serve. Or cut in narrow strips, add water or milk, tablespoon butter mixed with one of flour, season with pepper and a little salt, simmer slowly for some time and serve hot, garnished with parsley. Braised Loin of Lamb, — Bone the loin and line bottom of a stewpan just large enough to hold it with a few thin slices of bacon, add vegetables and braise as above. When done take up the meat, dry it and place where it will keep hot. Strain and reduce the gravy to a glaze, with which glaze the meat and serve it on stewed pease, or spinach or stewed cucumbers. Braised Shoulder of Lamb is nice if first larded with strips of fat bacon, highly seasoned with pepper, salt and chopped parsley (see direction for larding) ; then roll the meat round, tie it up and put in stewpan with a quarter pound butter, over a slow fire, stirring occasionally until a light golden color ; pour in a quart water or broth, add two dozen small onions and a bunch of parsley, and simmer very slowljr until the onions are quite tender ; take up the meat, pull ofi* the string, and place it on a dish with the onions round; take the parsley out, carefully skim off fat, and boU the liquid until a thinnish glaze, which pour over the meat and serve. Mushrooms may be added ten minutes before sending to table, if liked. The cavity from which the bone is removed may be filled with force-meat, if preferred, instead of rolling and binding the meat. Braised Mutton, is cooked as any of the above. Grilled Lamb. — Boil the loin half an hour, then take out and 0core, brush over with beaten yolks of eggs and epriiikle well witk