Fried Tripe

Cut the tripe in pieces, dredge with flour, roll in salted, beaten egg, then dredge with flour again, and fry in hot drippings, rough side down, and when brown turn and brown the other side. Another way is to put the tripe in a dish in the oven for 10 or 15 minutes, then dry in a cloth, dip in flour or cornmeal, and fry quickly in hot drippings.-[F. M. W., N. H.

Stewed Haslet

Clean and trim, and boil the haslet 1/2 hour in salted water, skimming often. When done, drain and cut in small pieces, add more than enough water to cover, with 1 or 2 tablesp butter and some sliced onions and potatoes, also salt and pepper to taste. When done, thicken the gravy with a little Bour.-[Mrs. H- L., Va.

Hungarian Goulash

Put butter size of an egg in a deep spider, add 2 slices fat bacon, 3 or 4 slices onion, a little pepper, and when smoking hot add steak cut in small pieces. Fry until nicely brown, then add water enough to cover, and 1 tablesp lemon juice. Cover closely and let simmer until tender. Thicken the gravy with a little flour. If wished, potatoes and tomatoes cut in small pieces may be added the last half hour. Goulash should be quite hot with pepper.-[S. E. W., O.

Mutton with Cabbage and Potatoes

Cut mutton in small pieces and put on with cold water enough to cover, add 1 small head crisp, tender cabbage, cut in small pieces, pepper and salt to taste. Half hour before serving add potatoes. Boil until all is tender, strain and thicken the gravy with a little flour.-[Mrs. E. O. B., Minn.

Stewed Mutton and Corn

Wash and cut mutton in small pieces and put in a stew pan with 1 or 2 chopped onions, and water to cover. When the liquid has boiled down about one-half, add 1 qt hulled corn and 1 pt strained tomatoes, with salt and pepper to taste, and stew about 3/4 hour longer.-[C. J. M., Neb,

Sausage Fritters

To 1/2 pt sour milk or buttermilk, add 1/2 teasp soda, 1/2 teasp salt, and flour enough to make a moderately stiff batter. Dip squares or cakes of sausage meat in this batter, and fry brown on both sides. Another way is to mix the sausage meat with the batter and drop by spoonsful into hot drippings.-[Mrs. J. W. K., Tenn.

Baked Hash

Take pieces of left-over cooked or roasted meat and potatoes, chop coarsely, and season with salt, pepper and onion juice. Butter a pudding dish, cover the sides and bottom with bread crumbs, put in the meat and potatoes, add some left-over gravy, or hot butter and water, cover with crumbs, dot with bits of butter, and bake about 20 minutes. If no cold boiled potatoes are at hand, chop some raw potatoes and onions, put in the pan with a little water, salt and pepper, cover, and simmer until done, then add the meat and pour into the pudding dish.- [A. G., Mass.