10 lb Chitterlings -- (chitlins)
4 tb Vinegar
1 md Onion
2 tb Salt

Clean and cook chitterlings in the manner described in the recipe for
Chitlins. (see above) However, do not cut chitterlings into small pieces,
but leave whole. Cook for 3-4 hours, or until tender. Drain, cool, and cut
into finger-length pieces. Batter: 3/4 cup milk 1 egg, beaten 3/4 cup flour
1/2 teaspoon baking powder 1/4 teaspoon salt fat for deep frying

Mix milk and egg together and add dry ingredients. Stir until a smooth
consistency is reached. Dip chitterlings in batter. Fry in very hot, deep
fat until brown. yield: 6 servings

I hope anyone who goes to all the trouble of making these really enjoys
them. Ill pass on a dinner invitation for that day, though. Superse

Supersew