Apple Sauce

Tripe - Fried In Batter

Cornbread Coffee

Tripe - Fried In Batter

Make a batter by beating 2 eggs until light, adding to them 1/2 c milk 1 T melted butter, and 1 c flour sifted with 1/4 t salt and 2 t sugar. Beat the whole mixture together until smooth and light.

Tripe as it comes from the market is usually cooked and sometimes pickled. More cooking is generally needed to make it perfectly tender and if pickled, to remove some of the vinegar. Cut the tripe in pieces suitable for serving and boil, either in milk or water, or equal parts of each, until tender. This will require about 1/2 h. Remove from the water, dry, dip into the batter, draining off as much as possible, and fry in deep fat.

Cornbread

Sift together 3/4 c cornmeal, 3/4 c flour, 1/2 t salt, 1/2 t soda, and 1 T sugar. Mix with 1 beaten egg, and 1 c thick sour milk. Bake in a moderate oven 30 m.

Apple Sauce

Use 6 tart apples, 1/2 c water, 1/4 t salt, sugar to taste. See Lesson 37, page 56.

Preparing The Meal

First put the tripe on to cook, then make the cornbread. Now make the coffee and dish the apple sauce which must be made previously. Make the batter for the tripe. Use the same bowl for making this batter as was used for making the cornbread. Fry the tripe and serve the breakfast.

To save time the tripe may be cooked the preceding day and so be read} for frying in the morning.

After breakfast make graham bread and blanc mange.