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■ Use arithmetic operators.
■ Learn the precedence of
arithmetic operators.
■ Write decision-making
statements.
■ Use relational and equality
operators.
jhtp_02_IntroToApplications.FM Page 2 Sunday, May 18, 2014 9:41 PM

Self-Review Exercises 2

Self-Review Exercises
2.1 Fill in the blanks in each of the following statements:
a) A(n) begins the body of every method, and a(n) ends the body of
every method.
ANS: left brace ({), right brace (} ).
b) You can use the statement to make decisions.
ANS: if.
c) begins an end-of-line comment.
ANS: //.
d) , and are called white space.
ANS: Space characters, newlines and tabs.
e) are reserved for use by Java.
ANS: Keywords.
f) Java applications begin execution at method .
ANS: main.
g) Methods , and display information in a command win-
dow.
ANS: System.out.print, System.out.println and System.out.printf.
2.2 State whether each of the following is true or false. If false, explain why.
a) Comments cause the computer to print the text after the // on the screen when the pro-
gram executes.
ANS: False. Comments do not cause any action to be performed when the program exe-
cutes. They’re used to document programs and improve their readability.
b) All variables must be given a type when they’re declared.
ANS: True.
c) Java considers the variables number and NuMbEr to be identical.
ANS: False. Java is case sensitive, so these variables are distinct.
d) The remainder operator (%) can be used only with integer operands.
ANS: False. The remainder operator can also be used with noninteger operands in Java.
e) The arithmetic operators *, /, %, + and - all have the same level of precedence.
ANS: False. The operators *, / and % are higher precedence than operators + and -.
2.3 Write statements to accomplish each of the following tasks:
a) Declare variables c, thisIsAVariable, q76354 and number to be of type int.
ANS: int c, thisIsAVariable, q76354, number;
or
int c;
int thisIsAVariable;
int q76354;
int number;
b) Prompt the user to enter an integer.
ANS: System.out.print("Enter an integer: ");
c) Input an integer and assign the result to int variable value. Assume Scanner variable
input can be used to read a value from the keyboard.
ANS: value = input.nextInt();
d) Print "This is a Java program" on one line in the command window. Use method
System.out.println.
ANS: System.out.println("This is a Java program");
jhtp_02_IntroToApplications.FM Page 3 Sunday, May 18, 2014 9:41 PM

3 Chapter 2 Introduction to Java Applications; Input/Output and Operators

e) Print "This is a Java program" on two lines in the command window. The first line
should end with Java. Use method System.out.printf and two %s format specifiers.
ANS: System.out.printf("%s%n%s%n", "This is a Java", "program");
f) If the variable number is not equal to 7, display "The variable number is not equal to 7".
ANS: if (number != 7)
System.out.println("The variable number is not equal to 7");

2.4 Identify and correct the errors in each of the following statements:
a) if (c < 7);
System.out.println("c is less than 7");
ANS: Error: Semicolon after the right parenthesis of the condition (c < 7) in the if.
Correction: Remove the semicolon after the right parenthesis. [Note: As a result, the
output statement will execute regardless of whether the condition in the if is true.]
b) if (c => 7)
System.out.println("c is equal to or greater than 7");
ANS: Error: The relational operator => is incorrect. Correction: Change => to >=.
2.5 Write declarations, statements or comments that accomplish each of the following tasks:
a) State that a program will calculate the product of three integers.
ANS: // Calculate the product of three integers
b) Create a Scanner called input that reads values from the standard input.
ANS: Scanner input = new Scanner(System.in);
c) Declare the variables x, y, z and result to be of type int.
ANS: int x, y, z, result;
or
int x;
int y;
int z;
int result;
d) Prompt the user to enter the first integer.
ANS: System.out.print("Enter first integer: ");
e) Read the first integer from the user and store it in the variable x.
ANS: x = input.nextInt();
f) Prompt the user to enter the second integer.
ANS: System.out.print("Enter second integer: ");
g) Read the second integer from the user and store it in the variable y.
ANS: y = input.nextInt();
h) Prompt the user to enter the third integer.
ANS: System.out.print("Enter third integer: ");
i) Read the third integer from the user and store it in the variable z.
ANS: z = input.nextInt();
j) Compute the product of the three integers contained in variables x, y and z, and assign
the result to the variable result.
ANS: result = x * y * z;
k) Use System.out.printf to display the message "Product is" followed by the value of
the variable result.
ANS: System.out.printf("Product is %d%n", result);
jhtp_02_IntroToApplications.FM Page 4 Sunday, May 18, 2014 9:41 PM

Exercises 4

2.6 Using the statements you wrote in Exercise 2.5, write a complete program that calculates
and prints the product of three integers.
ANS:

1 // Ex. 2.6: Product.java

2 // Calculate the product of three integers.
3 import java.util.Scanner; // program uses Scanner
4
5 public class Product
6 {
7 public static void main(String[] args)
8 {
9 // create Scanner to obtain input from command window
10 Scanner input = new Scanner(System.in);
11
12 int x; // first number input by user
13 int y; // second number input by user
14 int z; // third number input by user
15 int result; // product of numbers
16
17 System.out.print("Enter first integer: "); // prompt for input
18 x = input.nextInt(); // read first integer
19
20 System.out.print("Enter second integer: "); // prompt for input
21 y = input.nextInt(); // read second integer
22
23 System.out.print("Enter third integer: "); // prompt for input
24 z = input.nextInt(); // read third integer
25
26 result = x * y * z; // calculate product of numbers
27
28 System.out.printf("Product is %d%n", result);
29 } // end method main
30 } // end class Product

Enter first integer: 10

Enter second integer: 20
Enter third integer: 30
Product is 6000

Exercises
NOTE: Solutions to the programming exercises are located in the ch02solutions folder.
Each exercise has its own folder named ex02_## where ## is a two-digit number represent-
ing the exercise number. For example, exercise 2.14’s solution is located in the folder
ex02_14.
2.7 Fill in the blanks in each of the following statements:
a) are used to document a program and improve its readability.
ANS: Comments.
b) A decision can be made in a Java program with a(n) .
ANS: if statement.
c) Calculations are normally performed by statements.
ANS: assignment statements.
d) The arithmetic operators with the same precedence as multiplication are and
.
jhtp_02_IntroToApplications.FM Page 5 Sunday, May 18, 2014 9:41 PM

5 Chapter 2 Introduction to Java Applications; Input/Output and Operators

ANS: division (/), remainder (%)

e) When parentheses in an arithmetic expression are nested, the set of paren-
theses is evaluated first.
ANS: innermost.
f) A location in the computer’s memory that may contain different values at various times
throughout the execution of a program is called a(n) .
ANS: variable.
2.8 Write Java statements that accomplish each of the following tasks:
a) Display the message "Enter an integer: ", leaving the cursor on the same line.
ANS: System.out.print( "Enter an integer: " );
b) Assign the product of variables b and c to variable a.
ANS: a = b * c;
c) Use a comment to state that a program performs a sample payroll calculation.
ANS: // This program performs a simple payroll calculation.
2.9 State whether each of the following is true or false. If false, explain why.
a) Java operators are evaluated from left to right.
ANS: False. Some operators (e.g., assignment, =) evaluate from right to left.
b) The following are all valid variable names: _under_bar_, m928134, t5, j7, her_sales$,
his_$account_total, a, b$, c, z and z2.
ANS: True.
c) A valid Java arithmetic expression with no parentheses is evaluated from left to right.
ANS: False. The expression is evaluated according to operator precedence.
d) The following are all invalid variable names: 3g, 87, 67h2, h22 and 2h.
ANS: False. Identifier h22 is a valid variable name.
2.10 Assuming that x = 2 and y = 3, what does each of the following statements display?
a) System.out.printf("x = %d%n", x);
ANS: x = 2
b) System.out.printf("Value of %d + %d is %d%n", x, x, (x + x));
ANS: Value of 2 + 2 is 4
c) System.out.printf("x =");
ANS: x =
d) System.out.printf("%d = %d%n", (x + y), (y + x));
ANS: 5 = 5
2.11 Which of the following Java statements contain variables whose values are modified?
a) p = i + j + k + 7;
b) System.out.println("variables whose values are modified");
c) System.out.println("a = 5");
d) value = input.nextInt();
ANS: (a), (d).
2.12 Given that y = ax3 + 7, which of the following are correct Java statements for this equation?
a) y = a * x * x * x + 7;
b) y = a * x * x * (x + 7);
c) y = (a * x) * x * (x + 7);
d) y = (a * x) * x * x + 7;
e) y = a * (x * x * x) + 7;
f) y = a * x * (x * x + 7);
ANS: (a), (d), (e)
2.13 State the order of evaluation of the operators in each of the following Java statements, and
show the value of x after each statement is performed:
jhtp_02_IntroToApplications.FM Page 6 Sunday, May 18, 2014 9:41 PM

Exercises 6

a) x = 7 + 3 * 6 / 2 - 1;
ANS: *, /, +, -; Value of x is 15.
b) x = 2 % 2 + 2 * 2 - 2 / 2;
ANS: %, *, /, +, -; Value of x is 3.
c) x = (3 * 9 * (3 + (9 * 3 / (3))));
ANS: x = ( 3 * 9 * ( 3 + ( 9 * 3 / ( 3 ) ) ) );
4 5 3 1 2
Value of x is 324.
2.19 What does the following code print?
System.out.printf("*%n**%n***%n****%n*****%n");

ANS:

*
**
***
****
*****

2.20 What does the following code print?

System.out.println("*");
System.out.println("***");
System.out.println("*****");
System.out.println("****");
System.out.println("**");

ANS:

*
***
*****
****
**

2.21 What does the following code print?

System.out.print("*");
System.out.print("***");
System.out.print("*****");
System.out.print("****");
System.out.println("**");

ANS:

***************

2.22 What does the following code print?

System.out.print("*");
System.out.println("***");
jhtp_02_IntroToApplications.FM Page 7 Sunday, May 18, 2014 9:41 PM
jhtp_02_IntroToApplications.FM Page 8 Sunday, May 18, 2014 9:41 PM

7 Chapter 2 Introduction to Java Applications; Input/Output and Operators

System.out.println("*****");
System.out.print("****");
System.out.println("**");

ANS:

****
*****
******

2.23 What does the following code print?

System.out.printf("%s%n%s%n%s%n", "*", "***", "*****");

ANS:

*
***
*****
Other documents randomly have
different content
 Beef Olives.
1-1/2 pounds of round of beef.
1/2 pint of cracker crumbs.
1-1/2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
3 tablespoonfuls of flour.
3 ounces of salt pork.
1/3 teaspoonful of thyme.
1/3 teaspoonful of summer savory.

Have the beef cut in a thin slice. Cut all the fat from this and chop it
fine. Mix together the cracker crumbs, chopped fat, half a
teaspoonful of salt, one sixth of a teaspoonful of pepper, the herbs,
and a gill of cold water. Cut the slice of beef in pieces about four
inches long and three wide. Season the meat with the remainder of
the salt and pepper. Spread the cracker dressing on these strips of
meat and then roll them up. Tie them with soft darning cotton and
then roll them in the flour. Cut the pork in slices and fry until crisp
and brown. Take out the pork and lay the olives in the fat remaining
in the pan. Fry on all sides until brown; then put the olives in a small
stewpan. Put into a frying-pan such flour as remained after the
olives were rolled, and stir until brown. Gradually pour upon this one
pint of cold water. Stir until it boils and then pour over the olives.
Cover the stewpan and place where the contents will just bubble at
one side for two hours. At serving time take up the olives, remove
the strings, and arrange in the centre of a warm platter. Free the
gravy from fat and pour over the olives. The dish may be served
plain or with a border of either boiled rice, mashed potatoes, or
strips of toast.
 Hamburg Steaks.
1 pound of round, shoulder, or flank of beef.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.

Have the butcher chop the meat very fine. Season it with the salt
and pepper and make it into small cakes about half an inch thick.
Rub the bars of the broiler with a bit of fat and lay the cakes in it.
Broil over clear coals for six minutes, if the steaks be liked rare; or
eight minutes, if to be well done. Place on a hot dish and season
with butter and salt. Another method is to put into a frying-pan
about a tablespoonful of butter or pork fat and cook the steaks for
eight minutes. Place the steaks on a hot dish, and into the pan in
which they were cooked put one tablespoonful of butter and half a
tablespoonful of flour. Stir until smooth and brown; then add a gill of
cold water, stirring all the time. Season this sauce with half a
teaspoonful of salt and a little pepper. A gill of strained tomatoes will
be an improvement. Pour the sauce over the steaks and serve at
once.
 Beef Stew from the Cold Roast.
The bones of the roast.
About a pound and a quarter of meat.
5 tablespoonfuls of liquid fat.
1 large onion.
2 tablespoonfuls of minced carrot.
2 tablespoonfuls of minced celery.
1-1/2 tablespoonfuls of flour.
2 level teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 pint of boiling water.
1 pint of sliced potatoes.

Take the bones and the tough pieces left from a cold roast of beef.
After cutting all the meat from the bones, remove all the fat from
the meat and put it on the fire in a frying-pan. Cut the lean meat
into small pieces. Place the bones in a stewpan and lay the meat on
top of them. Take from the frying-pan five tablespoonfuls of liquid
fat and put it in another frying-pan. Add the minced vegetables, and
cook slowly for half an hour. At the end of that time draw the pan
forward to a hotter part of the range and cook rapidly for three
minutes, stirring all the time. Now draw the vegetables to one side
of the pan and press out the fat, then put the vegetables in the
stewpan. Put the flour into the fat remaining in the pan, and stir
until it becomes smooth and brown; then add the water, and stir
until it boils. Add the salt and pepper and cook for three minutes.
Pour this gravy into the stewpan, and, covering the pan, set it back
where the contents will just bubble at one side for two hours and a
half. The potatoes are then to be added and the stewpan brought
forward to a hotter place. At the end of half an hour the stew will be
done. Remove the bones and serve the stew on a warm dish. It may
be garnished with a circle of small baking powder biscuit, or with
dumplings.
 Stew from Cold Lamb or Mutton.
With the bones and tough pieces of cold lamb or mutton a stew can
be made the same as beef stew with cold roast beef. If you have the
small white turnips use a gill of these cut in cubes and fried with the
other vegetables.
 Creamed Dried Beef.
3 ounces of smoked dried beef.
1 heaping tablespoonful of butter.
1 teaspoonful of flour.
1-1/2 gills of milk.

Have the beef cut in slices as thin as shavings, and put it in a bowl.
Pour upon it one pint of boiling water, and let it stand for two
minutes; then turn off the water and drain the beef dry. Put the
butter on the fire, in a frying-pan, and when it becomes hot add the
beef. Cook for three minutes, stirring all the time. Now pour on one
gill of cold milk. Mix the half-gill of milk with the flour, and stir it into
the cooking mixture. Cook for two minutes, and serve.
 Frizzled Smoked Beef.
2 ounces of dried smoked beef.
3 eggs.
1 gill of milk.
1 tablespoonful of butter.

Have the beef shaved thin and then cut it into small bits. Beat the
eggs well, and add the milk to them. Put the butter on the fire, in a
frying-pan, and when it becomes hot, add the beef. Stir the meat for
three minutes; then draw the pan back to a cooler place and add the
eggs and milk. Stir constantly until the egg begins to thicken; then
turn into a warm dish and serve.
 Veal Olives.
In making veal olives use a tablespoonful of butter in the cracker
dressing, as there will be no fat to cut from the veal. Add half a
dozen celery seeds when the gravy is put with the olives. With these
exceptions proceed exactly as for beef olives.
 Veal Cutlets Sauté.
1 slice of veal from the leg.
2 ounces of fat salt pork.
1 tablespoonful of flour.
1 gill of strained tomatoes.
1 generous gill of cold water.
1/4 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.

Nick the edge of the cutlet with a sharp knife; this will keep the slice
flat. Cut the pork in slices and cook slowly in the frying-pan for
fifteen minutes. Draw the pan forward to a hotter part of the range
and take up the pieces of pork. Season the cutlet with half the
pepper and salt, and lay it in the hot fat. Cook slowly for fifteen
minutes, turning frequently. Now take up the meat and put the flour
into the gravy remaining in the pan. Stir until it turns dark brown;
then add the cold water, tomatoes, salt, and pepper, stirring all the
while. Cook the sauce for five minutes; then lay the fried cutlet in it
and cover the pan. Set back where the sauce will hardly bubble at
one side for half an hour. At end of that time place the cutlet on a
hot dish and strain the sauce over it. Serve at once.
 Fricassee of Veal.
1 pound of veal.
2 ounces of fat salt pork.
1/8 teaspoonful of pepper.
1/2 teaspoonful of salt.
2 tablespoonfuls of flour.
3 gills of water.
1 gill of strained tomatoes.

Cut the pork in thin slices and fry brown. Have the veal cut in small,
thin pieces. Season it with the salt and pepper, then roll it in the
flour. Take the pork from the pan and lay the slices of veal in the hot
fat. Let them fry until they have a good brown color, turning them
when brown on one side. Take up the veal and stir the remainder of
the flour into the fat. When the flour is brown, add the cold water,
stirring all the time. When this gravy boils up put the browned veal
into it and simmer for half an hour. Add the tomatoes and boil up
once.
The flavor and appearance of this dish may be varied by changing
the gravy. Measure the water generously, and omit the tomatoes,
and you have a simple brown fricassee. Be scant in the
measurement of water and tomatoes, adding the tomatoes to the
gravy when the meat is put in; then, at the end of half an hour, add
a gill of milk, and boil up once, and you have a bisque of veal. Or
you may omit the tomatoes, and at the end of the half-hour add a
generous gill of milk, and you have a white fricassee. In this case do
not brown the flour when it is added to the fat.
 Ragout of Mutton.
2 pounds of mutton from the shoulder or breast.
1 pint of turnip cubes.
1/2 pint of carrot cubes.
2 tablespoonfuls of minced onion.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 tablespoonful of corn-starch.
1 level tablespoonful of salt.
1/3 teaspoonful of pepper.
1-3/4 pints of water.

Have the mutton free from bones. Cut off all the fat and put it in the
frying-pan and on the fire. Cut the meat into pieces about two
inches square. When there is about five tablespoonfuls of liquid fat
in the pan, take out the solid pieces and move the pan to a part of
the range where the fat will become smoking hot. Now put in the
mutton, and stir until it becomes brown,—which will be in about six
minutes. Take the meat from the fat and put it into a stewpan. Put
the turnips, carrots, and onion in the fat remaining in the pan and
cook for ten minutes, being careful not to brown them. Press all the
fat from the vegetables and put them in the stewpan with the meat.
Now, after pouring all the fat from the pan, put in the butter and
flour, and stir until the mixture becomes smooth and dark brown;
then draw back to a cooler place and gradually stir in one pint and a
half of water. When this boils up add it to the contents of the
stewpan.
Mix the salt, pepper, corn-starch, and a gill of cold water. Stir this
mixture into the stewpan. When the ragout boils, skim it, and move
the stewpan back where the contents will bubble gently at one side
for three hours. Serve very hot.
If you choose, a pint of potato cubes can be added the last half-
hour.
 Blanquette of Cold Meat.
1 pint of cold white meat.
1 gill of milk or cream.
1-1/2 gills of stock.
1 teaspoonful of salt.
1-1/4 teaspoonfuls of pepper.
1-1/2 tablespoonfuls of butter.
1 tablespoonful of flour.

Veal, lamb, or any kind of poultry, will answer for this dish. Have the
meat free from fat and bone, and cut into dainty pieces. Season it
with half the salt and pepper. Put the butter in a frying-pan and set
on the fire. When hot, add the flour, stirring until the mixture is
smooth and frothy; then gradually add the stock. Cook for two
minutes; then add the milk and cold meat, and simmer gently for
fifteen minutes. Turn out on a warm dish and garnish with rice,
toast, or pastry cakes. A teaspoonful of lemon juice, added just as
the blanquette is being removed from the fire, is an addition that
pleases most tastes. A teaspoonful of curry-powder may be stirred
into the butter when the flour is added, thus changing the dish to a
delicate curry.
 Pork Chops.
1-1/2 pounds of pork steak.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1/2 pint of strained tomatoes.
1 tablespoonful of flour.

Season the chops with one teaspoonful of the salt and half the
pepper. Put them in a hot frying-pan and cook them rather slowly for
twenty minutes. Take up the chops and stir the flour into the fat
remaining in the pan. When the mixture is smooth and frothy, add
the strained tomatoes and simmer for five minutes. Season with the
remainder of the salt and pepper. Arrange the chops on a warm dish
and pour the sauce around them.
If a plain brown sauce be preferred, substitute cold water for the
tomatoes.
 Fried Salt Pork.
Have the slices cut about one fourth of an inch thick. Drop them into
boiling water and cook for five minutes. After draining the pieces of
pork, put them in the frying-pan and set them on the fire. Let them
cook slowly at first; then draw the pan to hotter part of the range,
and cook more rapidly until they are crisp and brown. Draw the pan
back, and, taking up the pork, arrange it on a hot dish.
Pour all the pork fat, except about two tablespoonfuls, into a bowl.
Put the pan back on the fire, and into the fat remaining put one
tablespoonful of flour. Stir until the mixture is smooth and brown;
then gradually add half a pint of cold water. Simmer for three
minutes, and then taste to be sure it is salt enough. Serve this gravy
in a sauce bowl.
A brown sauce made in this manner is much more healthful and
appetizing than the clear pork fat.
 Salt Pork in Batter.
6 slices of pork.
3 tablespoonfuls of flour.
5 tablespoonfuls of milk.
1 egg.
1/4 teaspoonful of salt.

Have the pork cut in thin slices. Drop it into boiling water and cook
for two minutes. Take it up and drain; then put it in a frying-pan,
and, setting it on the fire, cook until it turns a delicate brown, which
should be in five minutes. Draw the pan back and take up the pork.
Make a batter with the flour, milk, salt, and egg. Dip the pork in the
batter. Have the pork fat hot, and lay the masked pork in it. Cook
until brown on one side; then turn and brown on the other. Serve at
once.
 Sausage Cakes.
1 pound of fresh pork.
1/2 pint of stale bread.
1/4 teaspoonful of pepper.
1/2 tablespoonful of salt.
1/2 teaspoonful of powdered sage.
1/2 teaspoonful of powdered thyme.

Have the meat one fourth fat and three fourths lean, and chopped
fine. Soak the bread in cold water until it is soft, then press out all
the water. Mix the seasonings and the bread with the meat. When all
the ingredients are thoroughly combined, shape into small flat cakes,
and fry until brown on both sides. It will take twenty minutes to cook
the cakes thoroughly.
 Stewed Kidneys.
1 beef kidney, or two pairs of sheep or lambs’.
1 pint of water or stock.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1 level tablespoonful of flour.
1 teaspoonful of lemon juice.

Draw the thin, white skin off the kidneys; then cut them into thin,
round slices, removing the hard, white substance. Wash them, and
soak them in salted water for half an hour. At the end of that time
put them in a stewpan with the pint of water. Place on the fire; and
when they begin to boil, skim carefully. Draw the stewpan to a part
of the range where the water will only bubble gently for two hours.
At the end of that time put the butter in a small pan, and set over
the fire. Add the flour, and stir until the mixture is smooth and
brown. Stir this into the pan containing the kidneys. Now add the
seasonings, and simmer for half an hour longer. Serve toasted bread
with the kidneys.
 Kidneys Sauté.
2 pairs of sheep’s kidneys.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1 gill of stock or water.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.

Prepare the kidneys as for stewing. Drain and wipe them. Put the
butter and flour in a frying-pan, and set on the fire. Season the
kidneys with the salt and pepper. Put them into the pan with the
butter and flour, and cook for two minutes, stirring all the time. Add
the stock or water, cold. Stir until this boils up, then add the lemon
juice. Turn the sauté into a warm dish, and garnish with points of
crisp toast.
 Broiled Kidneys.
2 pairs of sheep or lambs’ kidneys
2 tablespoonfuls of butter.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Flour.

Draw the thin skin off the kidneys; then cut each kidney almost in
two. Cut out the hard, white substance from the centre. Wash the
kidneys and soak them in salt and water for half an hour. At the end
of that time wipe them dry. Melt one tablespoonful of the butter and
add the lemon juice, salt and pepper to it. Dip the kidneys in this;
then roll lightly in flour, and, placing them in the broiler, cook over
clear coals for six minutes. Arrange on a hot dish and season with
the remaining tablespoonful of butter; or, instead of the plain butter,
use two tablespoonfuls of maître d’hôtel butter.
The kidneys may be rolled in fine bread crumbs instead of flour.
 Stewed Sheep’s Hearts.
2 sheep’s hearts.
2 ounces of fat salt pork.
2 tablespoonfuls of minced onion.
1 teaspoonful of salt.
2 tablespoonfuls of flour.
1/4 teaspoonful of pepper.
1-1/2 pints of water.

Split and wash the hearts. Season them with half the pepper and
salt, and roll them in the flour. Fry the pork in the frying-pan. Put the
onions with the fried pork and cook for ten minutes. At the end of
that time take the pork and onions from the frying-pan and put them
in the stewpan. Lay the hearts in the frying-pan, and cook until they
are brown on one side; then turn them and brown the other side.
After that, put them in the stewpan. Pour the hot water into the
frying-pan and stir until all the sediment is mixed with it, then pour it
over the hearts.
To the flour left after the hearts were rolled, add two tablespoonfuls
of cold water, and stir until the mixture becomes perfectly smooth,
when it should be stirred into the gravy in the stewpan. Add the
remainder of the salt and pepper, and place the stewpan where the
gravy will bubble gently at one side for three hours. The hearts will
be tender and delicious if the cooking be slow, but if the gravy be
allowed to boil hard, the meat will be tough and unsatisfactory.
At serving time arrange the hearts on a dish and strain the gravy
over them. Serve boiled rice with this dish.
 Fried Liver and Bacon.
2 ounces of breakfast bacon.
1/2 pound of liver.
1 teaspoonful of salt.
1/8 teaspoonful of pepper.

Have the bacon cut in as thin slices as possible and keep it cold until
the time to cook it. Have the liver cut into slices about one third of
an inch thick. If it be calf or sheep’s liver, wash it in cold water and
let it drain; but if it be beef liver, after washing it, cover with boiling
water and let it stand for five minutes; then drain it.
Put the pieces of bacon into a hot frying-pan and turn them
constantly until they are crisp; then take them up. Draw the pan
back to a cooler part of the range, and, laying the slices of bacon in
the hot fat, cook them for eight minutes, turning often. Season with
the salt and pepper. Arrange the liver on a warm platter and garnish
with the bacon.
Remember that slow cooking spoils bacon, and rapid cooking
hardens and ruins liver.
 Calf’s Liver Sauté.
1 pound of calf’s liver.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of lemon juice.
1/2 pint of water.

Cut the liver in slices one third of an inch thick, and wash and wipe
them. Season with one teaspoonful of the salt and half the pepper.
Put the butter into a frying-pan and set on the fire. When it becomes
hot, stir in the flour, and then lay the slices of liver in the pan. Cook
slowly for six minutes, turning often. At the end of that time add the
water, stirring all the while. When this boils up, add the remainder of
the salt and pepper and the lemon juice, and cook gently for two
minutes.
The lemon juice may be omitted and milk be substituted for the
water in making the sauce. Pig, sheep, and lamb’s liver can be
treated in the same manner.
 Chicken Livers en Brochette.
4 chicken livers.
8 slices of breakfast bacon.

Cut the bacon as thin as possible. Cut the livers in two parts, and
after washing them, season them with salt and pepper. Fold each
piece of liver in a slice of bacon and fasten with a small bird skewer.
Broil over clear coals for ten minutes. Remove the skewers and serve
the liver and bacon on slices of toast.
 Broiled Tripe.
1 pound of tripe.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
A little flour.

Wash and drain the tripe. If it has been in pickle, put it in a

saucepan with cold water enough to cover it, and place on the fire.
Simmer gently for half an hour. If milk be plentiful use half milk and
half water. If the tripe has not been pickled, fifteen minutes will be
enough time for the simmering. Take it from the hot liquid and drain.
Melt the butter in a soup plate. Add the salt and pepper to it and
then roll the piece of tripe in the mixture. Dredge the tripe with flour
and broil over a hot fire for six minutes. Serve at once.
Tripe may be broiled without using the butter and flour, but it is apt
to be dry. Get the thick, juicy part for broiling.
 Fried Tripe.
1 pound of tripe.
2 tablespoonfuls of drippings.
2 tablespoonfuls of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1 gill of water or milk.

Wash the tripe and cut it into small pieces. Season it with salt and
pepper and roll it in the flour. Put the drippings in the frying-pan and
set on the fire. When hot, lay in the tripe, and cook for ten minutes,
browning both sides. Take up the tripe, and into the fat remaining in
the pan scrape such part of the flour as did not adhere to the tripe.
Stir the mixture, and then add the cold water or milk. Cook for two
minutes. Taste, to see if seasoned enough, because more salt and
pepper may be needed. Strain this gravy over the tripe, and serve. If
any one of the following named seasonings be liked it may be added
to the gravy: half a teaspoonful of onion juice, one tablespoonful of
tomato catsup, one teaspoonful of lemon juice, or one teaspoonful
of vinegar.
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