The home cook book

Wash free from skin and pipes and blanch the sweetbreads according to directions given above. Have at hand three dozen oysters. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two tablespoons of butter and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a teaspoon of flour has been stirred. Bring to boil, drop in the oysters, and heat through or until the edges curl. SWEETBREADS WITH TOMATOES Stew a quart of tomatoes in a porcelain saucepan. When the tomatoes are thoroughly cooked, put them through a sieve and you will have a thick sauce. Have four sweetbreads cleaned, blanched, cut apart and ready for use, according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to your taste, and set over the fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve with buttered toast or without, as you prefer. SWEETBREADS STEWED Sweetbreads are stewed according to directions for "Stewed Calf's Brains." Cut them in half to cook, and before the milk is added cut them in pieces a little smaller. TRIPE FRICASSEE AN ITALIAN DISH Cut into dice one pound of boiled tripe and lay in vinegar for ten minutes. Make boiling hot one tablespoon of butter in a deep casserole. Roll the tripe in flour and brown in the boiling butter. Add one minced onion, a pinch of rosemary, a dash of cayenne pepper, and half a teaspoon of salt. Add also two cups of strained canned tomatoes, also one teacup of beef or chicken soup, or water. Allow to simmer for ten minutes. Serve in a flat dish, and sprinkle over all two tablespoons of grated cheese. The Italians add one tablespoon of Marsala wine to the sauce when the dish is removed from the fire. TRIPE 109 TRIPE FRICASSEE A PHILADELPHIA DISH To one pint of boiling milk or cream add one pound of boiled tripe which has been cut in pieces one inch square. Season with one minced onion, a teaspoon of minced parsley, a teaspoon of celery seed, a dash of cayenne pepper, half a teaspoon of salt, and three or four pieces of mace. Allow to simmer fifteen minutes. Thicken with two tablespoons of flour, stirred in one tablespoon of butter. Serve on thin toast. FRIED TRIPE Select only the coarse honeycombed tripe. It is sold already boiled, but it is not tender. Put it in a saucepan, cover with cold salted water, and boil very tender. When done cut it into pieces three inches and a half long and two inches wide. Roll four soda crackers fine, and season with salt and red pepper to taste. Beat one egg with one tablespoon of cold water. Dip the tripe into the egg and then turn it over on both sides in the cracker. Have ready a fryingpan with hot lard and butter mixed, enough to cook the tripe slowly and a light brown. When done, lay the pieces on a hot platter, and pour three tablespoons of vinegar into the hot fat that is left. Pour this over the tripe, and serve. MUTTON AND LAMB