Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard.--_Mrs. P. W._ TO FRY BRAINS. Soak the brains for several hours in weak salt water to get out the blood; drain and put them in a saucepan and pour very little boiling water on; simmer a few minutes. Handle them lightly, and arrange so as to form round cakes, without breaking. Pepper them and use very little salt; brains require very little salt. Have ready a beaten egg, and cover the top of the cakes with it, using a spoon to put it on. Sift over grated cracker and fry in hot lard; serve the other side the same way. Keep closely covered while frying.--_Mrs. S. T._ BRAIN CROQUETTES. Wash the brains of three heads very thoroughly, until they are free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into egg-shaped balls, with floured hands; dip in beaten egg, then in cracker or stale bread crumbs, and fry in lard.--_Mrs. R. L._ TO PREPARE TRIPE. Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt; wash thoroughly, and change the salt water every day for four or five consecutive days; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter.--_Mrs. J. H._ TRIPE. The moment the tripe is taken out, wash it thoroughly in many cold waters. (If you have quick-lime, sift it over the dark inner coat, and instantly scrape off the coat.) Cut it in four parts. Have ready boiling water, dip and scrape until it becomes quite white. Prepare weak brine with a considerable mixture of meal; let it soak a day. Continue to shift it every day, and every other day scrape it; this must be done for a week, and then make nice gruel, in which it must be well boiled, first tying it up in a cloth. When boiled, take it out of the cloth, and lay it in a weak brine for a night, after which it may be put with the feet.--_Mrs. R._ BEEF TRIPE. Clean the tripe carefully. Soak several days in salt water, then in clear water, changing several times. Cut in slices, boil perfectly done, dip in a batter of egg (beaten light), milk and flour, or sift meal over it. Fry or broil. Season with pepper and salt. TO FRY TRIPE. Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side.--_Mrs. P. W._ GRAVY FOR ROAST BEEF.