Scientific cooking with scientific methods

Honeycomb tripe is best for broiling. Wipe tripe dry and dip in fine-sifted cracker crumbs. Dip in melted butter, and again in the crumbs. Place on wellgreased broiler, and broil for four or five minutes. Expose the smooth side to the fire first for two or three minutes, then turn honeycomb side. Remove to hot platter; butter, salt and pepper, and serve quickly. Tripe in Cream Sauce. Make cream sauce with two tablespoons butter, two tablespoons flour, one cup milk and one good-sized onion minced fine. Cook onion in butter. Add flour as soon as it becomes frothy, pour on the milk, then add the tripe that is tender, and cut into small pieces about one and a half inches long by one inch wide. Cook for five minutes until all is very hot, turn into dish for serving, and sprinkle with minced parsley. Creole Tripe. Creole tripe is made same as the creamed tripe, using strained tomatoes instead of the milk for the sauce, and one finely cut sweet-pepper cooked in the butter with the onion. Also one-third cup of mushrooms makes a nice addition to the different flavors. Ways of Warming Over Beef. Trim what is left from roast of beef and put some pieces of pork over top. Reheat quickly in oven, and reheat the gravy left from the day before and serve with it. Of course, this is not so good as the first day, and many prefer it served cold. Roast Beef with Spanish Sauce. Make sauce with two tablespoons butter, two tablespoons flour, two red sweet-peppers, and one onion, all cut fine. Cook onion and peppers in butter, add flour, then one and a half cups of tomatoes (without being strained), one tablespoon sugar, salt and pepper. Cook all for about five minutes, then add the beef cut very thin. Let it get hot and serve at once. Corn-beef Hash. Use cooked cold beef, and remove skin and gristle and, if too fat, part of the fat. Chop the meat, and add equal parts of cold boiled chopped potatoes. Season with salt and pepper and one tablespoon of Worcestershire sauce. Moisten with milk or cream, turn into a hot buttered frying-pan and place on the stove where it will brown slowly. Fold same as omelet, and turn onto hot platter, (This is fine.) CHAPTER XI. GOOD veal is known by the flesh being a 'pinkish color and the fat white. Veal is much less nutritious than beef or mutton, and when taken from too young an animal is apt to be very unwholesome, and will in many cases provoke stomach disturbances. Veal and lamb are not improved by long hanging, and want to be served soon after killing and dressing. Veal is divided into fore and hind quarters. The fore-quarter is subdivided into neck, breast and shoulder; the hind-quarter into loin, leg and knuckle. Cutlets, fillets and cushion are cut from the thick part of leg. Veal is found in best condition during the spring, but is in the market all the year. Veal must be thoroughly cooked and well seasoned, as the meat is deficient in flavor, but is much richer in gelatine. Its heat-producing qualities are small, and for this reason it wants to be served with rice, potatoes, jelly, etc., these supplying the elements lacking in the veal. Veal is sometimes kept until five or six weeks old, and fed on milk and all the different vegetables until the fall, when it is killed and served same as beef, and is very nice. Roast Cushion of Veal.