The bride's cook book

Free meat from fat and gristle; put through meat chopper, cutting fine; season with salt and pepper. Put the stock, bread crumbs and water together in a saucepan over the simmering burner; when hot add the meat. Take from the fire and add the eggs, well beaten. Put mixture in greased custard cups; stand in baking pan half filled with hot water. Bake in moderate oven twenty minutes. Serve with the tomato sauce. FRIED TRIPE Tripe 1 Egg Milk 4 Tablespoons Barley Flour Salt Pork Wash in warm water, cut in three-inch squares. Make a batter of the egg, milk and flour; try out the pork. Dip tripe in the batter and fry a light brown. TRIPE STEW 3 Pounds Boiled Tripe 2 Tablespoons Lard 1 Tablespoon Butter 1 Cup Greens 6 Large Potatoes 3 Onions 3 Cloves 3 Garlic Cloves 1 Quart Tomatoes Few Dried Mushrooms Melt lard and butter in a stew kettle; add the onions, cloves, garlic, greens and parsley, all chopped fine. Strain tomatoes and add with the mushrooms. Add the boiled tripe, cut in thin strips. Add boiling water if too dry. Serve hot. HASH Cold Left-over Beef Cold Boiled Potatoes Salt and Pepper Chop very fine, season, add a little warm water. Put in frying pan and cook slowly about twenty minutes. BEEF A LA MODE Cross Rib of Beef 2 Onions Pepper Corns 1 Carrot Bay Leaves Cloves, Salt, Vinegar Crust of Brown Bread 2 Tablespoons Barley Flour Butter Substitute Put some drippings in bottom of pot, then the meat; cover with water. Put in the onions, pepper corns, cloves, bay leaves, carrot, bread crust, salt and a little vinegar. Keep the pot well covered; fill up with more hot water if it boils down. Let boil three hours, then blend the flour with butter substitute a nice brown; thin with gravy and let it boil up once more with the meat. Put the beef in a deep dish and strain the gravy over it. Add vinegar to taste. Serve with fried potatoes and red cabbage. BRAISED BEEF 6 Pounds Round or Rump Beef (no bone) 1 Teaspoon Salt ½ Teaspoon Pepper Onions, carrots, turnips, sweet herbs. Wipe and trim beef. Sear brown on all sides in very hot frying pan. In braising pan or iron kettle put the vegetables in layers, with the seasoning. Lay on the meat; add pint of boiling water. Cover closely and cook four hours in moderate oven. Add water if it evaporates. Put meat on hot platter, strain, thicken and season gravy. Vegetables may be served separately if desired. CORNED BEEF Should. be cooked in plenty of water brought slowly to a boil. If very salt should be soaked over night. Should be cooked long enough to make tender, so that in a brisket or plate piece the bones may be readily removed. Preserve the liquor and return unused meat to it and let stand over night to absorb it. The liquor will make good soup if not too salt. MUTTON AND LAMB ROAST MUTTON Get a leg of eight pounds, which has hung about a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt and put it at once before a brisk, sharp fire. Place it close to the fire for five SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. ''• 98