TRIPE.

Tripe should be kept in cold water, or it will become too dry for
cooking. The water in which it is kept should be changed more or less
frequently, according to the warmth of the weather. Broiled like
a steak, buttered, peppered, &c. Some people like it prepared like
souse.


GRAVY.

Most people put a half a pint of flour and water into their
tin-kitchen, when they set meat down to roast. This does very well;
but gravy is better flavored, and looks darker, to shake flour and
salt upon the meat; let it brown thoroughly, put flour and salt on
again, and then baste the meat with about half a pint of hot water (or
more, according to the gravy you want.) When the meat is about done,
pour these drippings into a skillet, and let it boil. If it is not
thick enough, shake in a little flour; but be sure to let it boil,
and be well stirred, after the flour is in. If you fear it will be too
greasy, take off a cupful of the fat before you boil. The fat of beef,
pork, turkeys and geese is as good for shortening as lard. Salt gravy
to your taste. If you are very particular about dark gravies, keep
your dredging-box full of scorched flour for that purpose.


POULTRY.

There are various ways of deciding about the age of poultry.