Boiled Tripe

Scrape and wash the tripe very clean, boil it in water with salt enough to season the tripe; when very tender, have ready some onions, boiled and washed, and well seasoned with pepper, salt, and a lump of butter; put the onions in a deep dish, and lay the tripe on the top, or serve them in separate dishes.

Fried Tripe

Tripe may be fried in egg and bread crumbs like oysters, and is then a very nice dish; it should first be boiled till tender; it may be fried without the egg or crumbs, in gravy, thickened with a little flour, and flavored with catchup or vinegar.

An Excellent Substitute For Pastry For The Dyspeptic

Boil a teacupful of sago as thick as it can be made to boil, without burning; put about five spoonfuls into a quart basin; then a layer of baked fruit of any sort, sweetened, and fill the basin to the brim with alternate layers of fruit and sago. Set in a cool place for a little time, and it will become solid. It is best when made shortly after breakfast, and allowed to stand till wanted, to warm either in an oven, over boiling water, or before the fire, with a plate turned over it, for dinner. The sago boils best when soaked in cold water for a few hours before using. Rice may be used in the same way. Serve with any sweet sauce.

How To Keep Chestnuts

To preserve chestnuts, in order to have them good and fresh, to eat through the winter, you must make them perfectly dry after they have come out of their green husks; then put them into a box or barrel, mixed with, and covered over by fine and dry sand, three gallons of sand, to one gallon of chestnuts. If there be maggots in any of the chestnuts, they will come out of the chestnuts, and work up through the sand to get to the air; and thus you have your chestnuts sweet, sound, and fresh.

Celery For Flavoring

Celery leaves, and ends, are used for flavoring soups, gravies, sauces, etc.

How To Color Butter

For every four quarts of cream, grate one middling sized carrot, pour on it half a pint of boiling water, let it stand until cool, and strain the liquor into the cream. It does not hurt the flavor.

Essence Of Celery

Soak a tablespoonful of celery seeds, in a large teacupful of brandy. A few drops will suffice to flavor a quart of soup.

To ten quarts of berries, put five quarts of water, and let it stand twenty-four hours. Then boil and skim it; strain it, and to every gallon of the liquor put three pounds of sugar, half an ounce of cloves, one ounce of cinnamon, and two ounces of ginger. Boil it again, and ferment it, by putting in it a slice of toast covered with fresh yeast. By leaving out the spices, this wine is said to resemble Port.

Patties Of Fried Bread

Cut the crumb of a loaf, into square or round pieces, nearly three inches high, and cut bits, the same width for tops; mark them neatly with a knife; fry the bread of a light brown color, in fine lard. Scoop out the inside crumb, taking care not to go too near the bottom; fill the space with meat; put on the tops, and serve.