" Tis not the food, but the content

That makes the table's merriment. Where trouble serves the board, we eat

The platter there as soon as meat A little pipkin with a bit

Of mutton or of veal on it

Let on my table, trouble free

More than a feast contented me." - Herrick.

Fried Brains

Wash and remove carefully the outside membrane and put into boiling water for ten minutes; the water should contain a few drops of vinegar. Drain, slice, dip in flour and fry.

Scrambled Brains

Brains can be cooked in this way when broken by careless handling. Put into salted water for 1 hour, clean carefully and wash in clear water. Chop up and mix with 6 well beaten eggs. Scramble in hot drippings, season with salt and cayenne pepper and serve with toast.

Dangerous Gases In Meat Pies

If a meat pie is cut and eaten hot there is no danger of its being poisonous, but if set away to cool, be sure that there is an opening through the crust down to the meat. Sometimes the rising of the crust, while baking, causes the opening to close, and this should be guarded against.

Meat Pie

Cut a round steak in small pieces and boil until tender. When almost, done, slice one onion and 6 potatoes, and boil with the meat, season with salt and pepper and sage, adding a lump of butter if not rich enough. When the potatoes are done, thicken with some flour made smooth in water. Line a baking dish with crust, put in the meat and potatoes, cover with a crust and bake to a nice brown. The onion may be omitted. Mrs. J. Falk.

Minced Liver

Cut liver in small cubes and fry with salt pork, nearly cover with water, add pepper, lemon juice, thicken the gravy with bread crumbs. Mrs. D. McAdams.

Tripe

Tripe from the butcher's shop is ready to use, but one in the country might have to clean it. Wash thoroughly and soak two hours or more until the dark comes off readily, rinse in cold water, and lay in salt water a day, changing often. The next day, cut in strips, whiten by laying in buttermilk for a few hours. Boil in salted water until tender.

Tripe Spanish

1 lb. well cooked tripe, sliced in small pieces. Let simmer in 1 1-2 pints of milk. Brown one large onion in butter, add onion to tripe, pepper and salt, thicken with a little flour, add 1-2 can of tomatoes. Mrs. S. A. Wandesforde.

Roast Shoulder Of Lamb

Have a shoulder of lamb or veal boned and fill the pocket with a dressing made from 4 oz. bread crumbs, 2 ozs. of the raw meat, 2 tablespoons melted butter; 1 tablespoon chopped parsley, 1 tablespoon grated onion; salt and pepper to taste. Roast in a covered pan. Make a sauce of 2 tablespoons softened butter, tablespoon each chopped parsley, lemon juice, shallots or onion and beef extract. Draw the meat from the oven, spread with sauce, return it to oven until melted and serve hot. Oakland.

Steamed Leg Of Mutton

Put a leg of mutton in a steamer over a kettle of boiling water and keep it closely covered until tender, which will be about 4 hours. The length of time will depend on the age of the meat. Serve with currant jelly.