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When ashes are used the stomach is to be thickly sprinkled with them after it is emptied, and washed in plenty of cold water, and it is put into a jar or firkin with enough boiling water to cover it, and remains in the lye thus formed for five or six hours before it is scraped. When neither lime nor ashes are available, the tripe must be repeatedly scalded with boiling salted water, and scraped until it is clear ; after that it must be laid in cold salted water for a week, the water being changed every day. In treating the tripe with lime-water or lye, the dark surface can be removed by several scaldings and scrapings ; the tripe should then be left in salted cold water for twenty-four hours ; after that it will be ready to be washed in fresh water and boiled in salted boiling water until it begins to look clear, and is tender enough to permit a broomstraw to be run through it. After tripe has been boiled it can be kept in an earthen jar, covered with milk and water in equal parts, with sour milk or buttermilk, or with vinegar which has been scalded with plenty of spice, and poured upon the tripe while hot. * The tripe bought already prepared should be well washed in plenty of cold salted water, and then boiled until tender in salted boiling water ; after that it can be pickled in scalding hot spiced vinegar, or kept in milk or buttermilk for several days ; there are many ways of cooking tripe, and as it is nutritious and digestible as well as cheap, it is an excellent winter food when some of the meats most generally used are scarce and expensive ; if it is prepared for the table immediately after the first boiling, it will require rather high seasoning. FRIED TRIPE. Prepare the tripe for the final cooking as directed in the recipe for cleaning tripe, and then dry it on a clean towel, cut it in pieces about two inches square, and roll it in flour seasoned with salt and pepper ; peel and grate an onion of medium size for two pounds of tripe, put it over the fire with quarter of a pound of lard or drippings, and heat them together ; when the fat begins to smoke put in the tripe, brown it quickly on both sides and then serve it hot. MUTTON. BOILED LEG OF MUTTON WITH CAPER-SAUCE. Sir Andrew. — Faith, I can cut a caper. Sir Toby. — And I can cut the mutton to 't. TWELFTH NIGHT ; OR, WHAT You WILL. Cut off the small bone at the end, leaving the meat to hide the joint and lap under ; put it in a kettle of cold water, and make it boil as soon as possible, then boil very slowly but steadily until the meat is cooked. For caper-sauce make drawn butter with some of the boilings ; put into it two dessertspoons of capers and one spoonful of their vinegar. Stir together, boil up again, and pour the sauce into a hot gravy-boat. MUTTON OR LAMB CHOPS. Trim them nicely ; broil over a clear fire and when cooked season with butter, pepper, and salt ; serve them, slightly lapping one over the other in the form of an oval, with the bones standing obliquely. It will greatly improve the appearance by putting a frill of white paper an inch wide around the ends of the bones. STUFFED LEG OF MUTTON.