Evening star., 1930-04-04

Of the mixture, smoothed with a silver
knife, with dressing, and dot this with
capers. Garnish with tiny lettuce
leaves and a figure cut from slice
of picked beet.
Shrimps in Ramekins.-Melt four
tableSpoonfulS Of butter. add four
tablespoonfuls of flour, and when bub-
bling stir in one and one-half cupfuls
Of milk. Season to taste with salt and
pepper. Add two cans of shrimpS and
one can of peas. Rinse both shrin1pS
and peas with cold water, then drain.
Fill either buttered Tamekins or scallop
shells with the mixture, or place in a
casserole Sprinkle with buttered bread
crumbs and bake for twenty minutes In
moderate oven.
Stufing for Fish.-Mix one cupful Of
bread crumbs with one-fourth cupful
of melted butter, four teaspoonfuls Of
salt, half teaspoonful OF onion chop
ped fine, one teaspoonful OF chopped
parsley. a pinch Of pepper and one
teaspoonful of chopped cucumber pickle.
Meat Specialties.
The more unusual meats, such as
liver, kidney. tongue, tripe, brains,
oxtail, sweetbreads, heart, pigs feet and
others, should be used as matter OF
economy They also have important
food values if prepared and cooked in
appetiZing ways.
Liver is valuable for one reason, and
that is because of its successful use in
the treatment of anemia. Calls liver
is particularly choice, but that from
beef, pork and lamb is also valuable.
Good ways to serve liver are liver loaf,
curried liver, liver salad, jellied liver,
omelet with liver and fried liver and
onions. The liver of beef, pork or lamb
should be marinated for several hours
In French dressing. or be soaked in
skim milk, sour milk or buttermilk.
Tongue.
Tongue has a delicate flavor. Beef,
veal, lamb and pork tongues are all
similar in taste, although differing con-
siderably in size. To prepare, wash
we'll. immerse in hot salted water, then
cook slowly in the desired way. For
boiled tongue, the flavor is improved
by some seasonings being added to the
water, such as celery, parsley, onion,
carrot, bay leaf, peppercorps and cloves.
When the tongue Is done rinse It In
cold water and remove the skin and
root. Serve the tongue either hot or
cold with sauce. For hot tongue serve
raisin, mustard, or tomato sauce, and
for cold tongue, currant jelly or orange
sauce. The stock may be used to form
the basis Of sauce or gravy.
Heart.
The heart Of beef, veal lamb and
pork are all similar In flavor. Beef
heart Is the largest and, of course, re-
quires the longest cooking. Veal and
lamb hearts are well known delicacies
but those from beef and pork are de-
sirable also and are inexpensive. To
prepare, wash the heart thoroughly and
cut out the large veins and arteries.
It is then ready to braise, stuff, slice
or be used in pie. For pie, cut 1t into
small cubes, shake the pieces in q bag
with -four. salt and pepper. then scar
in fat meat drippings, add stock or
other liquid, cover and cook slowly until
tender.
Stuffed Heart.-Wash the heart thor
oughly inside and outside with the fol-
lowing mixture, then sew up the open
ing: To one cupful of broken bread
dipped in fat and Drowned in the oven
add one chopped onion and salt and
pepper to taste. Cover the heart with
water and simmer until tender, or boil
for ten minutes, then leave in a fire.
less cooker for about eight hours. Re-
move from the water about half an
hour before serving. Dredge with flour,
pepper and salt, or sprinkle with crumbs
and bake until brown.
Kidneys.
Kidneys must either be cooked quick
ly or cooked slowly for an hour or
longer. To prepare kidneys, wash, re-
move the outer membrane, split
through the center, then remove the
fat and heavy veins. Before cooking
marinate for a while in a we'll seasoned
French dressing, with two parts acid
to one part Of oil.
OK Tail.
OK tail can be used in many ways,
apart from soup. The large joints are
best for meat dishes, while the small
joints can be used when only flavor Is
needed, as in the case of soup or stews.
When buying OK tail buy enough so
that some of the large joints can be
used for one dish and the small joints
for soup. The joints are easily broken
or cut apart. OK tail should be cooked
slowly to bring out the best flavor. In
a casserole, or braised, or stewed, are
the best methods.
Sweetbreads and Tripe.
Veal sweetbreads are the choicest, but
those from beef are good to use in
many dishes. Tripe Is either plain or
honeycomb. It is tender, easy Of digeS-
ton and has high nutritive value.