DOMESTIC ECOXOMY AXD FAMILY EECIPES. 689 



Chicken Pie. — Cut up the chickens iuto joints, and season 

 them with salt, pepper, and parsle3\ If thej^ are old, paiboil 

 them a few minutes, and save the water to put in the pie. Make 

 rather a rich paste, and cover the bottom and sides of a deep dish 

 v,'ith it. Then put in alternate layers of chicken, six hard-boiled 

 eggs cut in slices, butter, pepper, celer^^, and a little flour from 

 your dredging box. Fill the dish two-thirds full of cold water, 

 and add half a teacup of cream or milk. Put on a top paste, and 

 close the pie around the edge, and make an opening in the middle 

 with a knife. 



Recipes for Cooking Tripe. — We find in the " Utica Herald''^ 

 the following recipes for cooking tripe — a dish which is greatly 

 relished in some lamilies. 



1st. Make an egg batter the same as for pancakes, oniy a little 

 thinner ; take some pickled tripe, cut it in pieces four or five inches 

 square; lay it in the batter while you are preparing the spider or 

 griddle with butter or pork fat ; when sufficiently hot, drop the pieces 

 of tripe in ; cook brown on both sides ; season according to taste 

 while cooking ; when mcel}' browned it is done. Served up hot. 



2d. Take pickled or fresh tripe, roll in Indian meal ; prepare the 

 griddle or spider the same as No. 1 ; brown it nicely on both sides; 

 season to taste, and serve it up the same as above. 



3d. Broiled Trijoe. — Broil the same as you would beefsteak ; 

 season with butter, pepper, salt, etc. You can use either Irosh or 

 pickled tripe for this. 



4th. Take fresh tripe, place it in an earthen jar, and pour over 

 it new sour buttermilk ; covqi- it up ; let it stand t\vent3^-four hours ; 

 take it out and cook either in batter or Indian meal, or some 

 prefer it fried without either, with the exception of a little butter, 

 seasoning nicel3^ 



5th. Tripe Stexo. — Take fresh or pickled tripe, cut in small 

 pieces, then slice up some onions, potatoes and turnips ; put 

 all in a pot together, with sufficient water to cover ; boil slow and 

 season to the taste while cooking ; when the vegetables are done 

 take it out and serve up hot. 



6th. Spiced Tripe. — Take fresh tripe, cut it up in pieces four or 

 five inches square ; take an earthen jar, put in a layer of tripe, 

 then sprinkle a few cloves, allspice and peppers (whole) over it ; 

 then another layer of tripe, then spice, and so on till the jar is 

 full ; take good cider vinegar, scald it, pour over it, filling the jar 

 full ; cover it up and stand it away in a cool place for a few days 

 until it tastes of the spice, then serve it up cold for supper or any 

 other meal you wish. It is an excellent relish. 



Pigs' Feet. — Boil four pi^'s' feet until the bones drop out. Draw 

 out the long bone and place them in a dish to cool. Split each 

 foot, take the liquor in which it is boiled, add the juice of a lemon 

 and some salt, and turn over the feet. They may be dipped in 

 batter and fried in salt pork. 



