Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-06-04

With the advent of warm weather
roasts. stews and other heavy meats are
pushed aside and more delicate foods pre-
pared.
One meat that is always spoken Of as
light" is liver, and rightly prepared 1t
is light n delicate.
Beef's liver is never so uice as calf's
liver, but 1t may be used il 1t is laid
in boiling water, after being sliced, for a
few minutes. 1t may then be fried with
bacon or broiled or used in meat loaf
with veal, but 1t is not to be praised or
larded and baked as is done with the
finer liver from younger animals.
Liver and Bacon-Fry very thin slices
of Inc bacon; when almost crisp lift
from the pan and lay in the slices of
liver, previously dredged with -four, salt
and pepper. Cook until thoroughly done,
but not dry. The bacon should be cut
thin and cooked quickly; the liver cut
an inch or more thick and cooked slowly.
Broiled Liver-Slice the liver and lay
in hot water for a few minutes to draw
the blood. Dry and rub with butter and
broil eight minutes. When done dress
with more butter and serve at once. This
is excellent for breakfast with hot boiled
rice and fresh, cold, sliced tomatoes
dressed with mayonnaise.
Calls Liver Baked-Soak the liver in
sailed water for an hour to draw the
blood. Wipe dry and cut a pocket with
a sharp knife, taking care not to cut
through the skin.
Make a forcemeat of bread crumbs, fat
pork and seasoning; add, If you like 1t,
a little sag Moisten with two eggs and
a little butter and hot water. Skewer
the opening shut and lard with strips of
pork cut fine. Dredge with seasoned -four
aud bake in a savory roasting pan. This
is usually eaten hot, but 1t is more ex-
cellent cold and sliced thin.
Small Turkeys.-Chop an equal amount
Of veal and liver together and add one-
third as much chopped bacon. Season
with salt, pepper. thyme, sage and pap
rika. Mold into rolls, dredge with flour
and fry In hot butter. Served with to-
mato sauce these are far better than or
binary hamburger balls.
Pate de foie gras is one Of the most
expensive of the imported table delica.
cies. Nothing else is so delicious for
luncheon and tea sandwiches. An imita-
ton article may be made from pig
liver n calf's tongue that compare:
well with the imported article. If yor
have fowls liver for this the result will
be still more satisfactory.
Boil the liver In sailed water in one
vessel and the tongue In another the
day before making the pate, as they
must both be cold and firm when used
Cut the liver In bits and beat In a NOR
tar, moistening from tlme to time Will
melted butter. Work into this salt ant
pepper, a half grated nutmeg and g
pinch of cloves. Add a teaspoon o.
mustard. half a teaspoon of Wor
cestershire sauce, a tablespoon o
boiling water, a fourth of a teaspoon
OF onion salt. Work all this smooth an,
pack into empty cheese jars If you hav,
them or into stoneware jars, first butter
ing the jars well on the inside. Tn,
tongue should be pared and cut In cube
} TO resemble the truff1es imbedded In tn,
genuine pates of Strassburg.
Insert a cube of tongue into the live
as you pack II down and when II is full
and smooth as marble cover with melted
butter and keep in a cool place.
Another way of cooking liver and ba
con together is similar to the winter disl
of pigs In blankets" Simmer the live
init tender, cut in cubes and roll II
strips of bacon. Dredge with flour AM
cook on a bacon rack In a hot wen I'm
til the bacon Is brown and crisp.
One can almost smell the pungent, in
viting odor of the beef and cabbage ant
friendly vegetables hat go to make VI
this satisfactory dinner II you live in
fiat you will have to cook 1t In the freles
cooker so your neigbbors above and below