nto a dish
containing either some ready boiled potatoes, or else some slices of
toasted bread.

No. 82. BOILED TRIPE.

Tripe is not exactly a cheap commodity for food; yet, as you may feel
occasionally inclined to indulge in a treat of this kind, I will give
you instructions to cook it in the most economical manner. When you have
procured any given quantity of tripe, cut it up in pieces the size of
two inches square, put these into a saucepan containing skim milk, or
milk and water, enough to swim the tripe; add some peeled onions,
pepper, and salt, and a sprig of thyme, and boil gently for at least an
hour; and when the tripe is done, eat it with mustard and some well
boiled potatoes.

No. 83. BAKED TRIPE.

Cut the tripe up in pieces, and put it into an earthen pot, with some
ale, cider, or water, enough to cover it in; add sliced onions, pepper,
and salt, and a good pinch of allspice; put the lid on the pot, and set
the tripe in the oven to bake for two hours.

No. 84. SAUSAGE DUMPLINGS.

Make one pound of flour and two ounces of dripping, or chopped suet,
into a firm paste, by adding just enough water to enable you to knead
the whole together. Divide this paste into twelve equal parts, roll each
of these out sufficiently large to be able to fold up one of the beef
sausages in it, wet the edge of the paste to fasten the sausage securely
in it, and, as you finish off each sausage dumpling, drop it gently into
a large enough saucepan, containing plenty of _boiling_ water, and when
the whole are finished, allow them to boil gently by the side of the
fire for one hour, and then take up the dumplings with a spoon free from
water, on to a dish, and eat them while they are hot.

No. 85. SAUSAGE ROLLS.

Procure a quartern of dough from the baker's, knead this with four
ounces of butter, dripping, or chopped suet; divide it into twelve equal
parts, and use each piece of paste to enfold a beef sausage in it; place
these rolls on a baking-tin, and bake them in the oven for about twenty
minutes or half an hour.

No. 86. ROAST PORK.

Let us suppose, or rather hope, that you may sometimes have a leg of
pork to cook for your dinner; it will eat all the better if it is scored
all over by cutting the rind, or rather slitting it crosswise, at short
distances, with the point of a sharp knife; it is to be well sprinkled
all over with salt, and allowed to absorb the seasoning during some
hours previously to its bei