Evening star., 1921-02-11
The Stars Household
+. Expert Suggests That
the Housewife Become
Acquainted With Some
Oh the Fancy Cuts,
uch as Livers,
Tongues and Kidneys.

Do delicious sweetbreads. digestible
tripe and savory sausage appear fire.
Quently on your table? If not. now is
the time to have them. If your butcher
does not keep these cuts of meat. it
is because you have not asked him for
them. He will be glad to get any of
them for you. Perhaps you have not
known how to prepare them. If that
is che case, the recipes given here
will solve that problem for you.
Soup and Meat from OXtailS.-Take
two oXtails, one carrot, one onion. one
white turnip and one stalk of celery.
Cook very slowly in three quarts OF
water for two hours. add the vegeta-
bleS and cook for two hours longer.
remove the fat. Reheat. season and
serve.
Pick the meat from some oxta!; IS
and mix with one-haif the quantity
of feadcrumbs. add poultry season.
ing and salt and pepper. Pack into u
mold and let stand overnight. Minced
green pepper or onion may be added.
Oxtails en- CaSserOle.-Wash the OK
taifs and separate them at the joints.
then dip these several sections in bar
ley or other -four. dust over with salt
and pepper and brown in hot vegeta-
BILE oil. Transfer TO a casserole, al
ternating the oXtails with layers OF
siiced onions and sliced carrots. which
have been slightly Drowned in the fat
left from the oXtails. Make sauce
of three tablespoonful of potato -four
or cornStarch. two tableSpoonfuls of
vegetable cooking oil or drippings and
two cupfuls of strained canned to-
matoes Pour over the mixture in the
casserole and bake. Just before serv-
beans or cooked string beans. togeth-
err with the juice of one-fourth lemon
How to Cook Liver.
No,matter what kind of liver is pur-
CHASED. whether beef porl: or lamb.
IL must be thoroughly cleaned and
ecaided with boiling water before 1t
is used The membranes and outer
skin can then be easily removed and
the liver sliced. ready for preparation
in the desired way.
Pan-Eroiled Liver With Onions
Scah one pound of liver. sliced as
THIN as possible. Drain. remove the
skin and membrane and dip the liver
in barley, rice, oat or fine corn flour.
Dust it well with salt and pepper and
then brown it quickly in very little
vegetable oil. just enough to keep 1t
from sticking. Place the liver where
it will keep warm and add one-half
dozen or more sliced onions to the
drippings in the pan, putting in
little more oil as needed Fry the
onions slowly and spread them over
the-fneat. Serve with boiled rice or
onion a pint of well-seasoned stewed
tomatoes thickened with bread
crumbs.
Braised Calls Liver.-Wipe with a
clean wet cloth and lard the rounding
sides with salt pork. Fry a small
liver: half cover with hot stock. one
teaspoonful of salt. a little pepper
and Sprinkle on one tablespoonful of
poultry seasoning. Cover closely and
cook for two hours. basting often. A
gravy may be made Of the liquid. or
# may be favored with lemon juice
and served with the liver.
Stuffed Liyer.-Make a pouch for
Stufnng. commencing at the thick end
of calrs or pigs liver. Fill with
any highly seasoned stuff1ng. Skewer
the opening and lard the upper side
OF the liver. Bake about an hour AID
a half. Pour over the liver two cups
Of brown stock made of one t..
spoonful Of fat. one tablespoonful OF
Aour and three cupfr's nF hrii:' .
water in which are dissolved two
teaspoonfuls of beef extract use
this to baste the liver while il is
baking. Basic every ten ~nir'tes.
..
Ways to Cook Kidneys.
No matter what way you cook kid
neys. first soak them for one hour or
baking soda and salt. They may then
be sliced. busted with salt and pepper
dipped in fine dry bread crumbs. in
barley or fine corn flour, fried in
vegetable oil and served with a to-
mato sauce. or they may be prepared
n directed and then sliced and boiled
until tender In water containing a
ntueevinegar and one-half . teaspoon
ful Of pickle spice for about thirty
minutes. They may then be Drowned
and served with a well-sea soned to-
mato sauce. and an accompaniment
Of boiled rice or Drowned cornmeal
musf.
Kidney and Beef Pie.-This is a par
ficularly good dish. Cleanse two veal
kidneys as directed above. then dice
them Cut one pound of rump. round
chuck or skirt steak into dice. Com
bine with the kidneys and one cup of
minced onion. Sprinkle thickIv with
barley -four or other -four. add two
teaspoonfuls Of salt and one-third tea
spoonful of pepper and t-arHfer to a
well-Oiled baking dish. Barely cover
with boiling water and place a biscuit
crust on top. allowing it to extend
over the edge Of the dish. Place in a
the heat and cook the pie very slowly
Tor two hours.
Ts Cook Brains.
Brains from any animal used for
meat are adapted to cooking. and are
similar both in flavor and usage to
Gweetbreads. First Of all they mus,
be thoroughly cleansed of blood and
skin and then allowed to soak in salt
ed water for two or three hours. If to
IA nAod n in lit
in Connection with vegetables or mush-
rooms. and so on. they should be boil
ed from ten to fifteen minutes in salted
water containing little vinegar. They
may be substituted in any sweetbread
recipe.
Fried Brains.-Prepare and boil the
brains as directed. Shape them gently
into rounds. dust with salt and pen
per. dip in slightly beaten egg. diluted
with one-fourth cup OF milk or water 70
bread crumbs and brown In hot vege-
tabfe Oil. Serve on sliced tomatoes.
How to Use Tripe.
Tripe is one Of the chea pest of animal
foods and may be used in many ways
either fresh or picked II fresh tripe is
used. it may be rinsed off and then com
bined into the dish without any further
PRESERVATION. but If picked tripe is used
It Dsdst first be simmered until tender
IN water to cover. This removes Che
excess acid.
Bsoiled Tripe.-Fresh honeycomt eripe
Is best for broiling. Wipe the he as
dry as possible and dip it in fine cracker
dust and olive oil or other vegetable Oil
Drain off the oil and again din in cracker
dust Place in "A creased broiler and
broN for fifteen minutes. cooking smooth
side Of tripe the FIRST three minutes
Place on hot platter. honeycomb side
up. and spread with butter and season
ing.