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. I'll pass on a dinner invitation for that day, though. Superse