The new Kentucky home cook book

Wash it carefully; slice it, sprinkle with salt and pepper, and dip each piece in flour ; fry in hot lard a nice brown ; when done, take it out, lay it on a heated dish, and drain off the lard. Put in the skillet a table-spoonful of butter rolled in one dessert-spoonful of flour, add pepper, salt, and a tea-cupful of water, and boil a moment, until it thickens. Add to the gravy either mushroom sauce or tomato catsup. BEEF WITH CATSUP. Have the skillet hot, put in it one tea-spoonful of lard, lay in the cold sliced beef, and sprinkle pepper and salt over it ; pour over this half a pint of catsup and boiling water mixed ; lastly, one table-spoonful of butter. Mrs. W. C. Shackleford. TONGUE TOAST. Take cold boiled tongue, and mince it fine; mix it with cream, and to every half pint of the mixture, add the wellbeaten yelks of two eggs; place it over the fire, and let it simmer a moment or two; have ready some nicely toasted slices of bread buttered, place them on a well-heated dish, and pour the tongue over it. Serve hot. TO PREPARE TRIPE Have ready a pot of hot water, a sharp knife, and a clean board; cut the tripe into several small pieces; scald one piece at a time, and lay it on the board and scrape off the dark part; make a moderately strong brine, and lay the Tlie New Kentucky Home Cook Book. tripe in it for several days; take it from the brine, and wasli it in clean water; boil it in plenty of water all day long over a slow fire; put in the water several pods of red pepper. When it is done, spread it on dishes, and keep it in a cool place. Miss Julia Porter. STEWED TRIPE. Cut the boiled tripe into strips three inches long and one inch wide; put it into a stew-pan, with water to cover it, salt, pepper, a small piece of butter, and parsley to taste; boil for a short time ; then make a thickening of flour and cream; before serving, add two table-spoonfuls of vinegar. Serve very hot. Miss Julia Porter. TO FRY TRIPE. Make a batter with one egg, a little soda, buttermilk, and flour; have your lard boiling hot; dip the tripe in the batter, and fry it. Mrs. B. M. Conner. TO STEW TRIPE AS OYSTERS. Cut the cooked tripe into small pieces; put them in a stew-pan, with drawn butter, salt, pepper, and a little vinegar; stew them until thoroughly heated. Serve in a covered dish. Mrs. B. M. Conner. ENGLISH PIE. Take any cold meat, mince fine like sausage; chop half an onion fine; pepper, salt, mustard; cut fine a pepper pod; two eggs well beaten; very little nutmeg, the juice and rind of one lemon, one table-spoonful of butter (you can use wine or catsup when lemon cannot be got) ; mix all well together, put into a baking-pan. Take the bones of the meat, cover with water, boil half an hour. Cover the top with bread crumbs and hard-boiled eggs cut in rings ; pour over it the water in which the bones were boiled; bake. 54 The New Kentucky Home Cook Book. ROAST OF MUTTON. Wash the roast carefully, put it in a baking-pan with water enough to keep it from burning. Salt and pepper; cook slowly, basting frequently. When done, take out the roast, skim off the fat from the gravy, thicken with a little flour, boil a moment, and serve hot in a gravy-bowl. Mutton must be* well cooked, allowing fifteen minutes to each pound. Serve with currant or some acid jelly. MUTTON-CHOPS.