Clean and boil tripe until tender; then fry 1 chopped carrot and 1
onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup
of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with
salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to
the sauce. Let simmer one-half hour and serve.


30.--Polish Stewed Calves' Feet.

Boil the calves' feet in salted water until tender; then take out the
bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of
flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley
chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then
add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.




_OCTOBER._


1.--Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let
boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful
of baking-powder and a pinch of salt; stir until a smooth batter. Then
remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of
preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix
thoroughly. Put into a well-buttered mold and let steam two hours.