rt may be cut in thin slices, dipped in flour and then
fried. Calf's liver is most delicate and must be cooked quickly,
either by panning or broiling. The head is used for mock-turtle
soup or cooked and served with brown sauce or made into calves' head
cheese. The tongue may be cooked until tender and then pickled in
vinegar.

The feet may be used in place of the head for mock-turtle soup, and in
place of the knuckle in making pepper pot.

TRIPE FRIED IN BATTER

Cut the tripe into pieces the size of an oyster and then season and
dip in a batter. Fry until golden brown in hot fat and then serve with
Hollandaise sauce.

THE BATTER

Break one egg in a cup and fill with milk. Place in a bowl and add

One and one-quarter cups of flour,
One teaspoon of salt,
One-half teaspoon of pepper.

Beat well to free from lumps.

CREOLE TRIPE

Mince four onions fine and then place in a saucepan, four
tablespoonfuls of shortening; add the onions and cook until soft, but
not brown. Now add four tablespoonfuls of flour. Stir to blend well
and then add:

Two cups of strained tomatoes,
One green pepper, minced fine,
One-half pound of prepared mushrooms,
One pound of tripe cut into inch blocks.

Cook gently for twenty minutes and then season and serve.

PICKLED TRIPE

Cut the prepared tripe in strips one inch wide and two inches long and
then place in a china bowl and add

Four onions cut in rings and parboiled,
Two bay leaves,
One dozen cloves,
Half-dozen allspice

and sufficient vinegar to cover. Let stand two days before using.

TURTLE AND SNAPPER

Lay the turtle on its back and cut off the head. Let turtle bleed
for twenty minutes. Separate the body from the shell and remove the
entrails. Carefully separate the liver and heart. Now, with a sharp
knife, remove the meat from the shell and lay in boiling water for two
minutes. Drain. Rub the legs and all flesh containing the outer skin
until the skin is removed, with a coarse towel. Now, with a cleaver,
chop the shell into five pieces and place in scalding water for five
minutes. Remove from hot water. Use the knife to peel off the skin and
bristle from the shell. Now lay the meat and shell in cold water for
one and one-half hours. You now have white and green turtle meat ready
to cook.

TO COOK

Put the meat and shell in a large preserving kettle with sufficient
cold water to cover, adding

One pint jar of stewed tomatoes,