Evening Republican, Volume 17, Number 41, Rensselaer, Jasper County, 17 February 1913 — Easily Digested Fare. [ARTICLE+ILLUSTRATION]

Easily Digested Fare.

Stewed Tripe.—Take half a pound of tripe, an onion, half a pint of milk, one dessertspoonful of flour, pepper and salt Blanch the tripe. Remove all fat and cut into square pieces. Put the tripe, the onion, finely chopped, and the milk into a saucepan. Season with pepper and salt Simmer gently for a couple of hours. Mix the flour with a little cold milk and mix it in. Stir until it boils up. Serve hot Tripe Soup.—Take half a pound of tripe, three pints of water, a turnip, a carrot, three onions, seasoning herbs, parsley, half a pint of cold milk and two tablespoonfuls of cornstarch. First scald the tripe and cut it into very small pieces before setting on to boil with the cold water and herbs. Chop all the vegetables into small pieces, add to the tripe and boil slowly for one hour and a half. Then take the cornstarch, work it into a paste with • little cold milk. Add to the boiling aoup and stir over the fire for ten minutes. Just before serviug add the rest of the milk, the chopped parsley, with pepper and salt to taste. Serve the aoup very hot with fried bread.