How to Stew Tripe

Ingredients

• half pint of rich cream
• one pint of sour milk
• one pint sweet cream mixed
• one quart of flour
• three pints flour
• a piece of butter the size of an egg
• a piece of lard size of a hen's egg
• 46 beead eecrpes
• one tea-spoonful of soda
• five eggs
• one large spoonful of butter
• one table-spoonful of salt
• three eggs beaten separately
• three eggs
• one table-spoonful of lard
• two tea-spoonfuls cream of tartar
• butter the size of an egg

Directions

1. First clean well and soak in salt water several days. Then boil till perfectly done, and keep in a cool place. Cut into small strips, flour ihem, and to a stew-panful put a piece of butter the size of an egg. Stir till thoroughly heated, then pour in a half pint of rich cream. Stir until thickened., Serve hoi.— Mrs. T. R. Mitchell.

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3. One pint of sour milk, one tea-spoonful of soda ; beat the ■whites of five eggs and the yelks of two, one large spoonful of butter, one table-spoonful of salt, one pint sweet cream mixed with the yelks. Put the soda in the buttermilk and pour on the yelks ; after which add enough flour to make a light batter ; and lastly, beat in whites of the eggs. — Mrs. Edward Taylor.

4. One quart of flour, three eggs beaten separately, a piece of lard size of a hen's egg, half a tea-spoonful of soda, a little salt ; mix with sour cream. — Mrs. Henry Buekner.

5. Three pints flour, three eggs, well beaten (separately), salt to the taste, one table-spoonful of lard, two tea-spoonfuls cream of tartar, one tea-spoonful of soda ; mix up with sweet milk, oi leave oiF the cream of tartar and use buttermilk and soda. — Miss Maitie Clay.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.