The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-03-12
VT AM|NS
LII I ITS
PRESTIGE


The old-time dish of calves
liver and bacon has recently as
sumed virtues beyond any that our
urandmothers ever suspected.
For Investigations indicate tnat
calves liver with its wealth OF
vitamins and mineral salts, IS one
of the best foods in the world Tor
up-building the blood.
Good for Anemia
In fact, under medical guidance,
= special diet rich in calves nver
has been found strikingly beneficlaI
for those suffering from pernlcious
anennia. And not alone caves
liver, but beef liver. pig liver, kld.
news, chicken livers, calves neart
and beef heart as well, come next
in the physicians list.
Tender and Delicate
Calves liver is very tender and
delicate and therefore popular with
many. Beef. pig and chicken llvers,
kidneys and hearts can be just as
appetizing, if properly prepared,
and are often less expensive.
However. in this new interest IN
these foods. let us not forget that
q varied and balanced diet in which
milk, fruits. vegetables, cereals ana.
eggs are well represented,
TO many the methods Of serving
these meats open a new phase OF
cookery yet untried. For this rea-
son The washington Times is sug.
costing a variety of dishes which
have been heartily welcomed by
members or the Good Housekeep.
ing Institute staff.
Dreamed Liver .
Dreamed liver ana bacon offers
a newer way of serving the Old-time
broiled liver and bacon Dice one
pound OF calves lives, dredge IN
seasoned flour, and then saute in
four tab1espoonfuls of melted fat
together with one teaspoonful of
finely chopped onion until almost
tender. Meanwhile, prepare two
cupfuls Of weIl-seasOned thin white
sauce. using two cupfuls OF milk,
four fablespoonfuIs Of fat. and fonr
tablespoonfuIs Of flour as basis.
Pour over the liver in the sauce
pan, stir well and heat. Serve on
toast garnished with six slices OF
broiled bacon. This recipe makes
six portions.
Beef Kidney, Creole Style
Trim the fat from one fresh beef
kidney and cut the kidney into
hree-quarter-inch slices. Dredge.
with -four tablespoonfuls of sea-
soned flour. Combine two table,
spoonfuls Of chopped. suet and one
thick slice of bacon chopped, and
fry-out in q kettle. Then add
the kidneys, two medium onions
finely chopped, and one green pep
per seeded and finely chopped and
toss and turn until the meat is
thoroughly scared and coated with
a rich brown gravy. Then add two
cupfuIs canned tomatoes, one tea
spoonful salt, and q speck of
cayenne pepper. and one-eighth
teaspoonful Of curry powder. Cover
closely. and simmer three-quarters
OF an hour. Serve very hot on
toasted bread. This recipe serves
six.
Dinner Pie
Cut one pound OF beef liver into
slices. Roll in two tablespoonfuls Of
Well-seasoned flour Saute two slices
OF bacon in frying pan until crisp,
remove and saute The i've. In the
bacon fat until nice and brown. Ar
range the liver in the casserole. add
two cupfuIs OF boiling water 10 the
fat In the frying pan, and stir until
well blended. Cut the crisp bacon
into small pieces and lay over the
liver. Put five medium pared 20.
tatoes and one small onion through
food chopper. add one teatpOonful
OF salt and one tablespoonful Of flour.
Spread over the liver, pouring the
gravy over ALL Cover and bake in
a hot oven OF $50 r. until the liver
and potatoes are thoroughly cooked.
This recipe serves six.
Chicken LiVers With Bacon
Gle; n the livers and cut each one
in quarters. Wrap a thin slice of
bacon around each pie:e of chicken
liver, and IL necessary, fasten with a
wooden skewer or toothpick. Ar.
range on a broiler rack and broil un-
til the bacon is crisp. turning once.
Or, lie preferred, saute in a hot fry
ing pan. turning frequently till the
bacon is crisp.
Raisin-Stuffed Heart
For raisin-stuffed heart, order one
calf's liver, about one pound in
weight. Wash it thoroughly and re-
move all veins and arteries. Soak
about Is minutes in calculated water.
Combine two cupfuls OF soft bread
crumbs, two tablespoonfuls of seed
less raisins, two tablespoonfuls of
butter. one teaspoonful of pepper.
one-eighth teaspoonful Of pepper, and
one'eighth feaspoonful each of pap
rika, powdered sage, onion salt, and
marjoram.
Add enough hot water to moistcn
the break crumbs to consistency
right for stuffing. Then stuff the
heart with half OF this mixture. Sew
the opening together, sprinkle the
heart with salt and pepper, dredge
with flour and brown quickly in a
hot creased frying pan. Then re.