Temperance cook book

some milk on the beef — say to a pint of chipped beef, one quart of sweet milk. Thicken it with one-half cup of corn-starch or flour, a little butter and pepper, two well beaten eggs. Serve with baked potatoes for breakfast or supper. Fried ham is very nice prepared in this way. FRIED LIVER. Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it more palatable); have ready in the skillet on the stove, some hot lard or beef drippings, dredge the liver with flour nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark brown. LARDED LIVER. Lard a calf's liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep it in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion, chopped fine, and one teaspoonful of sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy dish, and brown liver in kettle. Serve with the gravy. BROILED TRIPE. Drain, dredge in flour, broil on a greased gridiron for ten minutes; season with salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the "honey-comb," as it is the best. FRIED TRIPE. Dredge with flour, or dip in egg or cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter and fry in hot drippings or lard. Salt pork and pig's feet may be cooked by the same rule. SPICED BEEF. Take a piece of beef from the fore quarter, weighing ten or twelve pounds. Take one pint of salt, one teacupful of molasses or brown sugar, one tablespoonful ground cloves, allspice and pepper, and two tablespoonfuls of pulverized saltpetre. Place the beef in a deep pan; rub with this mixture. Turn and rub each side twice a day for a week. Then wash off the spices; put in a pot of boiling water, and as often as it boils hard, turn in a teacupful of cold water. It must simmer for five hours on the back part of the stove. Press under a heavy weight till it is cold. You can use the pickle again, first rubbing into the meat a handful of salt. This is good to pickle tongue also. STOCK. The liquor in which a joint of meat has been boiled, trimmings of fresh meat, poultry, shank bones, roast beef bones, any pieces the larder may furnish; crack the bones, put all into the soup pot, cover with cold water, and simmer gently six hours; skim carefully and strain; when cold, remove the fat from top. Put the stock over the fire and boil down until it is almost a thick jelly. This is used to glaze a roast fillet of beef; or to add when you cook beef a la mode. To ROAST A FILLET OF BEEF.