Evening star., 1933-05-26
FOOD AND THRIFT IN THE HOME
NOuriShment and Flavor
Foundations of Good Digestion and Nourish
ment Should Be Fully Understood
Salads Important.
Salads Important.

peppers, onion, faxed fish and COM
bined with q thick tomato sauce. makes
a good change from the average meat
loaf. Green peppers may be stuffed
with a mixture of canned fish and
combined with a thick cream sauce.
For variety, or as an extender. II you
have only a small amount Of the fish
mixture. add cooked rice or cooked
macaroni.
Fish pie-Into a creased baking dish
put alternate layers of canned salmon.
or other fish, and stewed celery or
cooked peas. Pour over this a well
seasoned medium white sauce. and on
the top put crust Of mashed po-
tato, or top with layer of cooked
macaroni and grated cheese. Bake in
hot oven until brown.
Good salad combinations are canned
salmon with canned or fresh peas;
tuna fish with celery and chopped
olives, or canned crab or lobster meat
with celery and chopped hard-cooked
eggs. Any of these mixtures may be
used to stuff tomatoes. green peppers
sweet red peppers. or hollowed-out Gu
cumbers. Chopped raw cabbage may
be combined with small bits of fish to
make a wholesome and pleasing salad
Garnish this with strips of green pepper
and mound Of mayonnaise, sprinkled
with red pepper or capers.
A delicious jellied salad is made with
canned salmon, or any leftover fish,
pimento, hard-cooked eggs and a bit
of lemon juice. 1t Is not necessary
to use all these ingredients, although
the combined flavors. are delicious
Celery or chopped gherkins could be
used instead Of green pepper, and the
eggs and pimento might be omitted
altogether.
Liver for Health.
and, should there be some one In your
family who must use 1t in large guam
titles because Of an anemic condition,
you should serve it In as many differ
ent ways as possible.
You can make liver sandwiches by
grinding cooked liver and blending 1t
with chopped onions and cucumber
pickle, parsley and tart boiled dress
ing. Spread 1t generously between
buttered whole wheat slices. Be sure
when you cook the liver to allow three
cupfuls of water and add two level
teaspoonfuls of phosphate baking pow
der for each pound Of liver. It will
cook more quickly and will have fine
tender texture and flavor. Simmer
until tender or for about 20 minutes.
Pan-fried liver is one of the quickest
and most tasty meat dishes when it is
cooked In the new way. First mix
three -fourths level teaspoonful Of phos-
phate baking powder with half q cup
full Of -four, then wipe the liver slices,
sprinkle with salt and dip In flour
and baking powder. Scar them quickly
on both sides In butter or bacon fat
in q hot frying pan. Then cover with
boiling water, put on q cover and SIM
mer slowly for about IS minutes,
turning frequently. This amount of
flour mixture is just enough for one
and one-half pounds of liver. You will
be pleased with the texture and flavor
of the liver, as it is so different from
that obtained by the usual method.
Liver chowder-This is delicious
luncheon dish made from ground liver.
onions, potatoes, celery. milk and egg
yolks. You can vary the proportions
OF the ingredients to suit your own
taste, but do not forget to add one
teaspoonful of phosphate. baking pow
der to the water in which you cook
the liver, as well as to each quart Of
material when you make the chowder.
The vegetables will take much less time
to cook If you do.
There are lots Of ways to serve liver
leftovers. One day it may be ground
liver and noodle timbales; the next day
light fluffy liver croquettes, made with
the same kind Of baking powder to
make them fluffy.
A popular casserole dish is made with
minced liver, chopped celery. toma-
toes and green pepper, or the peppers
may be stuffed with a mixture of diced
liver, breadcrumbs. onion. parsley and
Drowned cream sauce. Before filling
the pepper shells, sprinkle in each one
fourth level teaspoonful of the baking
powder. Also mix one teaspoonful into
the filling for each four servings.
Concentrate on Salads.
If you want your meals to be dis
tinctive. concentrate on your salads.
Make them as flavorful and decorative
first course, In the main course or as
menu.
Garnishing plays q big part In max
ing salad distinctive. Tecks Of scar
let pimiento. tiny roSebuds cut from
radishes, ribbonlike shreds OF green
pepper and thin slices of cucumber are
among the many garnishes which are
most appropriate and suitable at this
time of the year. Very thin slices Of
raw carrot and carrot strips are an
other colorful and inexpensive garnish.
Garnishes for dessert salads employ
shredded coconut, bits of maraschino
cherry, whole nut meats and candied
orange peel.
The plates upon which the salad is
served also play an important role in
making the salad q success. For the
opening course, delicate plates Of clear
crystal or Of dainty colored glass are
appropriate. For a main course salad
the conventional f1owered or bordered
plates which match the rest Of the
china are best, but for a dessert salad
special china or glassware is most ef-
fective.