Broiled Honeycomb Tripe

Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with Maitre d'Hotel Butter.

Tripe Ragout

Wash one pound of tripe and cut in two-inch strips for serving. Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnish with toast points.

Lyonnaise Tripe

Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten minutes. Serve on buttered toast; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley.

Tripe In Batter

Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pepper, dip in Fritter Batter, and fry in deep fat.

Calf's Brains In Batter

Parboil brains; cut in two-inch pieces. Cover with French Dressing. Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with Tomato Sauce.

Scalloped Brains

Parboil brains; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles.

Brains Breaded

Parboil brains and cook in muslin bag in boiling acidulated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce.

Frogs' Legs

Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare.

Frogs' Legs A La Bechamel

Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and saute. Serve on slices of buttered toast with Bechamel Sauce.

Frogs' Legs A L'Allemande

Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast with Allemande Sauce.

Oyster Crabs

Melt two tablespoons butter; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades.

Oyster Crabs With Poached Eggs

Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes.

Liver Loaf

Parboil four slices of calf's liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourth cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad.