The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-30
BY RUTH CHAMBERS

eSSellIldl 1OI UullulIlB new TISSUES,
its Importance in the diet of a
growing child can hardly be over
estimated. Protein, iron and phos-
phorus are supplied by the meat
/ portion of his daily fare, which, of
course, should include vegetables,
cereals, fruits and milk.
Liver, kidney and sweetbreads are
all excellent sources of vitamins.
Liver is especially valuable in the
diet of the child. 1t may be liver
from veal, beef, pork or lamb.
Baby gets his meat in the form
of broth or Scraped beef. AS soon
as his teeth have made their ap-
pearance, he may have his meat
several times a week-and does he
relish it! 1t seldom requires much
coaxlng to get him to eat this food,
which is SO good to his taste and
good for him at the same time.
BY the time he has reached school
age and from then on through the
difficult adolescent years, a child
needs meat once or twice daily, so
foremost doctors agree.
Simple Preparation Best
Meat for young children should
be prepared simply. Stews are espe-
cially good since they also contain
vegetables. And the vegetables
taste better because of the savory
meat flavor. Broiled steaks, chops
and roaStS also are good for even
the little member of the family, if
he has learned to chew them prop
erly.
There are delicious ways of pre-
pairing meats with the youngsters
especially in mind. Following is a
recipe which combines valuable ele-
ments of nutrition, and is at the
same time good enough to bring de-
mandS for second helpings:
Liver Spinach Mold
Pound liver
u Cup bread crumbs
2 Tablespoons butter
u Cup cream
Cups cooked spinach
2 Hardcooked eggs
l Egg, beaten
Salt and pepper
Parboil liver five minutes. Chop
finely and mix with bread crumbs.
Add beaten egg, cream and sea-
Sonings. Place in a buttered mold,
cover with a layer of cooked spinach
which has been put through CO.
lander and garnish with slices of
hard-cooked eggs. Place in a pan of
hot water and bake in a slow oven
1925 FahrenheiD. When firm, I'M
mold on platter and serve with
creamed tomato sauce.
Dreamed Bacon and Potatoes
Cup finely chopped cooked bacon
2 Cups potatoes, cut in dice
Tablespoons bacon drippings
Tablespoons flour
"a Cup milk
l Tablespoon chopped parsley
Paprika
Salt and pepper
Add flour to bacon drippings and
brown. Stir in the milk gradually
and cook until thick and smooth
Add bacon and seasoning, then po-
tatoeS. Cover and heat over a very
slow fire. Sprinkle with chopped
parsley and paprika. Serve very hot.
Beef Broth With Vegetables
8 Pounds beef shin
112 Quarts water
Onions, sliced
Cup carrots. diced
Teaspoons salt
Cups raw diced potatoes
Have meat cut in pieces, put in |
the soup kettle, and salt. Cover with
cold water and slowly bring to a
boil. Then simmer until meat is
tender. Add potatoes, carrits and
onions and cook until vegetables are
tender. Strain and serve while hot. |
Sweetbreads en- Casserole
Pair sweetbreads
Slices bacon
l Cup meat stock
4 Carrots
Cup peas
Potatoes
Salt and pepper
Parboil Sweetbreads twenty min !
utes in water to which one table
spon vinegar and one teaspoon salt |
have been added for each quart.
Drain and plunge into cold water.
Detach strings or membranes. Par
tally cook carrots, peas and pota-
toes. Place sweetbreads in casse-
role and around them arrange sliced |
carrots, peas and diced potatoes.
Add meat stock. Lay strips of ba-
con across the top, cover and bake
in a moderate oven $3.50 degrees
Fahrenheit) until vegetables are
tender.
Casserole of Liver
POUNDS pork liver sliced