The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1919-02-22

squares of toast. Make a brown gravy
from liquid in pan; pour over kidneys
and garnish with finely chopped pars-
ley and strips of nicely Drowned ba-
con. The kidneys must be cooked
quickly or they will tougher.
Calf Liver Pasadena.
Have the butcher slice u pound Of
calf liver very thin. Remove the skin
and veins and then wipe with a damp
cloth. Pan quickly in hot frying pan
containing 2 tablespoons of oleo-
margarine. Lift to hot platter and
garnish with strips of broiled or pam
ned boon. Serve with sweet potatoes,
which have been fried in the bacon
fat.
Pork Liver, Country Style.
Fry a golden brown four slices of
and place on platter to keep warm.
Now wipe " pound of pork liver with
a damp cloth. Roll in corn or barley
flour. When liver is cooked, remove
from pan. Add 2 teaspoons Of corn
starch, u cup of water, u cup of
minutes. Pour over liver and garnish
with slices of pork and finely minced
parsley
Lamb Liver, Brown Gravy.
Remove skin and veins from u
pound of lamb liver, keeping in one
piece. Place in a saucepan with bunch
of soup herbs, 1 onion, 1 Glove. Cover
with boiling water and cook until
tender. Drain and blaneh under cold
running water. Place in casserole.
Place around the liver 1 dozen par
boiled small onions. Now prepare 2
cups of rich brown gravy, adding juice
of lemon, with grated rind;~ II tea
of nutmeg of n
rika, 2 teaspoons of salt. Mix and
pour over liver; bake in hot oven 20
minutes.
Beef Brains in Corn Patties-
Remove a slice from top of large
corn mullins Now, with a spoon, re-
move the center of the muffin, leaving
a thin wall of crisp corn bread. Pre-
pare the brains as directed in the
method, cutting in one-inch pieces
Now prepare one cup of thick cream
sauce, adding: l II teaspoons of salt
II teaspoon of paprika, 2 teaspoons of
grated onion, ! tablespoon of finely
minced parsley, juice of Il lemon. Mix
and then add the prepared brains
Bring to the boiling point. Fill the
prepared corn casseroles and sprinkle
the tops with finely grated cheese.
Bake in hot oven for IL minutes.
These are delicious and may be served
for luncheon or dinner.
GriIIed Ok Tails
Prepare two OK tails. Place in a
sauce pan and add: cups of water,
1 onion. Steam until tender, then lift
and drain. Place in baking dish, sea-
son with salt and pepper and little
grated cheese. Cover with strips OF
bacon and place in hot oven for ten
minutes. Serve from dish with curry
of rice.
Hanging Tender, Pot Roast Style.
wash and wipe dry, then brown
quickly in fat. Place in deep sauce
pan and add: 2 cups of boiling water,
/ onion, 1 carrot cut in dice. Cook
slowly until tender and thicken gravy
with cornstarch. Season with salt and
pepper and finely minced parsley.
Hearts.
Beef. sheep and pork hearts are
used to make delicious hot dishes, and
are also good sliced as cold cuts
Hearts can be used IN making mince
meat, meat loaf sausages and as the
Mexicans do for chilli con carne.
MeIts.
Beef, sheep and pork melts are sim
liar in color and general appearance
to liver. Any of the recipes for liver
may alse be used for meltS.
To prepare melts wash in plenty of
water. Remove the skin and cut in
thin slanting slices.
Beef Melt Tartar-Prepare the melt
as directed. Parboil and then pat dry.
Dip in beaten egg and fry in hot fat
until golden brown. Garnish with
smothered onions. Serve with tartar
sauce.
Braised Melts-Use either beef,
pork or sheep melts. Prepare as Civ
en- in method. Dip in flour. then
brown quickly in hot fat. Place in
saucepan, add hot water to barely COW
er and y cup onions. Cook slowly
until tender. Thicker the gravy with
cornstarch. Season with pepper, salt
and finely minced parsley.
Pork Tails.
Pork tails contain gelatinous matter
that makes rich soup stock. Wash
and scrub we'll, then parboil the tails
for ten minutes. Drain and then
scrape well. Cook in boiling water
until tender. Now cut in pieces of
suitable. size. Make a brown gravy,
using liquid in which the tails were
cooked. Now add the tails, l large
carrot cut in dice and parboiled. 2
onions minced fine and parboiled.
Heat very hot and season with salt;
paprika to taste. When ready to
serve dish on boiled cabbage and
sprinkle with finely chopped parsley
and serve.