Wash it thoroughly simmer for 5 or 6 hours (in salted water), or until quite tender. Tt will keep for^days, and is now ready to be prepared in different ways. Dry carefully on a cloth before broiling or FRIED TRIPE Cut in pieces for serving, roll them in seasoned Purity Flour, then in egg, and last in very fine bread crumbs, iry a golden brown m deep fat. Drain on paper and serve garnished with small bits of parsley. TRIPE IN BATTER Cut in pieces for serving, roll in seasoned Puriiy Flour, dip in batter and fry in hot butter. Drain on brown paper. BATTER 1 cup Purity Flour. 1 egg i teaspoon salt. j tablespoon vinegar. i cup cold water. 1 teaspoon melted butter✪ Batter. Mix flour and salt, add the water gradually. When perfectly smooth add the beaten e<rs vinegar and butter. °^' ^ JELLIED TONGUE Boil, trim and skin either a fresh or salt tongue. Press while warm into a mould, cool under a weight. Have li quarts of aspic jelly in the liquid state. Cover the bottom of a large mould about an inch deep with it and let it harden. AVith a fancy vegetable cutter cut out leaves from cooked beets✪ Jellied Tongue and garnish the bottom of the mould witli them. Gently pour in 3 tablespoons of jelly to set the vegetables. Wheii this is hard add jelly enough to cover the vegetables and let the whole get very hard. Then put in the tongue and about ^ cup of jelly, which should be allowed to harden and so keep the meat in place when the remainder is added. Pour in the remainder of the jelly and set away to harden. To serve: Dip the mould for a few minutes in a pan of warm water or fold a towel wrung out of liot water around it and then gently turn on to a dish. Garnish with pickles and parsley. Pickled beet is especially nice. Note.—U It IS too much trouble to mould in jelly, tongue may l)e moulded by curling it around in a small bowl, making it as compact as possible. Page One Hundred and Eight FUQUR ^'^f MnKe Bread and Better Bread ASPIC JELLY ^^ ^ Put a veal shank, or if small, 2 veal shanks, in a pot and --r -^^J;^ cold jate^^^^ and^tlslowly' cool place for an hour or so to draw out ^^e J-ces 1 hen pu on the ba^ ^^ ^^^^ .^ ^^ ^^^ and simmer till meat falls from the bone, strain and put te 1 J ^^ ^^^^ ^^o^e ^ith a "mmJe all the grease from the top, being s-e tha no a 1 - -^^^^^ , 1 of cloves few slices of carrot, onion and celery, about 2 tablespoons ol t l l , ^^^^-^^^ according and aw whole peppercorns. (These, ^^-^--V^-Jj;' ^i^tt Vee^°^ cold water; white to taste.) To 1 quart of stock allow 1 '^Y^A^tToncelnl set at the back of range to settle for of 1 egg also shell. Put all on together and ^f^^^^^P ""^,'^/ettl over a sieve. This can be made from I ^£^^:'^:1ZX^t:.TTi:S' T^T^^ .or mousing meats or decorating meat dishes. . ■ PICKLE FOR MEATS ..,M pou.ds of sal, 4 ounces of saltRe✪ Pickle for Meatst™, ^ to 4 pounds tao.n suga. * gallons .ale. Bo.l lo. minutes. Pour over the meat when cold. _____ SPICED BEEF 5 pounds beef, li ounces cloves (ground). ounce nutmeg. ounces saltpetre. 5 ounce allspice. 1 handful common salt. 1 ounce nurmeg. .

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Wash it thoroughly simmer for 5 or 6 hours (in salted water), or until quite tender. Tt will keep for^days, and is now ready to be prepared in different ways. Dry carefully on a cloth before broiling or FRIED TRIPE Cut in pieces for serving, roll them in seasoned Purity Flour, then in egg, and last in very fine bread crumbs, iry a golden brown m deep fat. Drain on paper and serve garnished with small bits of parsley. TRIPE IN BATTER Cut in pieces for serving, roll in seasoned Puriiy Flour, dip in batter and fry in hot butter. Drain on brown paper. BATTER 1 cup Purity Flour. 1 egg i teaspoon salt. j tablespoon vinegar. i cup cold water. 1 teaspoon melted butter. Mix flour and salt, add the water gradually. When perfectly smooth add the beaten e<rs vinegar and butter. °^' ^ JELLIED TONGUE Boil, trim and skin either a fresh or salt tongue. Press while warm into a mould, cool under a weight. Have li quarts of aspic jelly in the liquid state. Cover the bottom of a large mould about an inch deep with it and let it harden. AVith a fancy vegetable cutter cut out leaves from cooked beets and garnish the bottom of the mould witli them. Gently pour in 3 tablespoons of jelly to set the vegetables. Wheii this is hard add jelly enough to cover the vegetables and let the whole get very hard. Then put in the tongue and about ^ cup of jelly, which should be allowed to harden and so keep the meat in place when the remainder is added. Pour in the remainder of the jelly and set away to harden. To serve: Dip the mould for a few minutes in a pan of warm water or fold a towel wrung out of liot water around it and then gently turn on to a dish. Garnish with pickles and parsley. Pickled beet is especially nice. Note.—U It IS too much trouble to mould in jelly, tongue may l)e moulded by curling it around in a small bowl, making it as compact as possible. Page One Hundred and Eight FUQUR ^'^f MnKe Bread and Better Bread ASPIC JELLY ^^ ^ Put a veal shank, or if small, 2 veal shanks, in a pot and --r -^^J;^ cold jate^^^^ and^tlslowly' cool place for an hour or so to draw out ^^e J-ces 1 hen pu on the ba^ ^^ ^^^^ .^ ^^ ^^^ and simmer till meat falls from the bone, strain and put te 1 J ^^ ^^^^ ^^o^e ^ith a "mmJe all the grease from the top, being s-e tha no a 1 - -^^^^^ , 1 of cloves few slices of carrot, onion and celery, about 2 tablespoons ol t l l , ^^^^-^^^ according and aw whole peppercorns. (These, ^^-^--V^-Jj;' ^i^tt Vee^°^ cold water; white to taste.) To 1 quart of stock allow 1 '^Y^A^tToncelnl set at the back of range to settle for of 1 egg also shell. Put all on together and ^f^^^^^P ""^,'^/ettl over a sieve. This can be made from I ^£^^:'^:1ZX^t:.TTi:S' T^T^^ .or mousing meats or decorating meat dishes. . ■ PICKLE FOR MEATS ..,M pou.ds of sal, 4 ounces of saltRet™, ^ to 4 pounds tao.n suga. * gallons .ale. Bo.l lo. minutes. Pour over the meat when cold. _____ SPICED BEEF 5 pounds beef, li ounces cloves (ground). ounce nutmeg. ounces saltpetre. 5 ounce allspice. 1 handful common salt. 1 ounce nurmeg. .

Purity flour cookbook