The Waterbury Democrat., 1932-05-10
GsM1o MA.PY.o KITCHEN
By SISTER MARY NEA Service Writer

Not sco many years ago liver was taboo for small children. but now specialists in diets for chil- dren are advising the use of 1t at least once q week.
 Calves liver has soared in price until 1t is almost prohibitivo for regular use in the average family, but chicken, beef, lamb and pig are considered quito as beneficial and arc much cheaper. Of course chicken liver is delicate and ten- der and is available only in very small amounts. However, 1t will amply supply tho two-year-old member of the family; 50 save tho liver from the Sunday chicken for him rather than chopping 1t and putting it in the gravy.
 Careful preparation of beef and pig livers does much to make them more palatable. Always use liver as soon as t comes from the market if at all possible. At any rate. remove 1t at once from the paper and keep in the coldest part of the refrigerator until wanted. When ready to cook wipe with q damp cloth and put Into n sauce pan. Add boiling water to cover and simmer until tender. It will take about twenty minutes to cook calves liver and thirty to thirty five minutes for beef and pig.
 When tender let cool in the water in which 1t was cooked. When cool remove all membrane ready to be made Into several Aiahna a,,itn hln fap Ahtlhran
 How to Mako Liver Paste
 A liver paste is advised for the first meals. To mako tho paste put the cooked liver through tho fine knife of the food chopper or mash with fork. Season lightly with stat.
 The paste can be uscd at noon in the hearty meal of the day to take the place of grated hard cooked egg yolk or beef juice. whcih usually supplies the iron grams for tho day. Spread on crisp dry toast, 1t Is slowly eaten by those first tiny teeth.
 Children two and one-half years old and of course older. may have the paste combined with grated raw carrot or grated onion and minced lettuce in sandwiches. Tomato juice Is excellent to use to moisten the mixture.
 Younger children may have the paste added to a vegetable soup or 1t may be combined with their hot vegetable, which has been mashed or put through q ricer.
 Another way to serve 1t to three year-olds is to form 1t in little flat cakes and broii 1t just as one would beef battles.
 Tiny balls made of finely chop ped liver can be p0ached in hot stock and served with n riced veg etable moistened with cream. Re- member that liver Is lacking in fat and add m extra bit of butter or cream to tho vegetable In order to insure a well balanced meal.
 As children grow older, liver can be served in any number or ways that are wholesome and ap-- petizing. Cut in slices, brushed over with melted fat and broiled under or over a clear fire, calves liver iH delicious served with n garnish of crisp bacon and cress It is also excellent served Zen bro- chette" e"---skewered with alternate slices of bacon.
 If liver is pan-broiled 1t should bc cooked over q low fire. other wise the edges will be leathery and tough.
 Braised with vegetables Is an- other good way to cook liver. The whole liver is used for this and If beef or pig iH chosen. it should be parboiled before braising. Shower or tle Into e compact shape and cover tho top generously with bn- con or sliced salt pork. Place in q casserole with vegetables and bake slowly two CT three hours.