plate one ounce of butter, adding salt, pepper and cayenne, and one
teaspoonful of made mustard, rub smooth and add one-half teaspoonful
of vinegar, one tablespoonful of Worcestershire sauce and the juice of
one small lime. Lay the tripe in this sauce as soon as it is removed
from the fire. Serve with buttered toast. An excellent prelude to this
dish is a plate of onion soup.

* * * * *

Spanish Bacon on Toast

Fry a crisp brown, twelve slices of bacon. Remove the bacon from the
frying pan, leaving some of the fat. Into this stir two tablespoonfuls
of flour and a cup of milk; a small onion minced and a dash of pepper.
Cook until it is smooth. Have six slices of toast ready. On each,
place two slices of the fried bacon and on each a slice of raw tomato.
Pour the sauce over the toast and bacon and tomato, and serve very
hot.




SAUCES

[Illustration]


Sauce for Canvas-back Duck

Melt together in a hot soup plate one ounce of butter, and an equal