The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-16
BIZ RUTH CHAMBERS

Besides the well known steaks,
chops and roasts and all other cuts
of meat, there are those sundries of
beef, pork and lamb - hearts, kid
neys, brains and so on--which are
the basis Of unusual and delicious
dishes. These are relished by cpl
cures and yet, curiously enough,
they are less expensive than many
Of the more familiar portions.
Again it is the law Of supply and
demand.
The average housewife is not
accustomed to preparing them. 1t is
easier to fall back upon a few Oft
served cuts of meat. She hesitates
to experiment.
However, in these days when food
budgets are carefully apportioned,
the high nutritional value of these
less expensive meat dishes attracts
her attention. Here is a way of Civ
ing her family a real treat and still
being economical.
Beef heart, for instance, is high
in food value. But do you know how
to prepare and serve it? Here is
one way:
Heart Cooked With Rice
ia Tablespoons lemon juice
Heart
s Cups boiling water
"a Cup rice
Salt and pepper
u Cup raisins. seeded
y Cup walnut meats
Ia Tablespoons lemon Juice
-, fINrpTtnbITT COMnT
with boiling water, simmer until
tender. Add the uncooked rice and
cook for thirty minutes; then add
raisins, nuts lemon juice and salt
and pepper to taste. Bring to the
boiling point. Lift heart to center
Of platter and surround with the
rice, pouring the liquor over all.
Chartreuse of Triple
Have you ever cooked tripe? Here
is a way of using it:
Cut a pound of very thin tripe
into thin shredS and then cut these
croSswise into inch long pieces. Slice
a Spanish onion in very thin slices
and cook In bacon fat or butter
until the onion is yellowed. Add
the tripe and let it get hot all the
way through, but be careful not to
burn it.
Blend in 2 tablespoons Of flour
and a cup of stock or water. Stir
until it boils and the flour is cooked.
Season with salt and enough papri-
ka to give it a red color. Serve it
in a deep dish with an inch thick
blanket over it consisting of freshly
chopped greens-WatercreS or let
tuce or cooked spinach or cabbage.
Calls Brains in Patty Shells
Another dish for those with cpl
curean tastes and thrifty natures is
made of Calls brains. This mixture
is to be served in patty shells and
may be the center of a luncheon
party menu.
Soak the brains in cold water for
an hour, remove membrane and cook
in boiling sailed water with enough
vinegar added to acidulate slightly.
for twenty minutes.
Press through a colander, mix
with 4 cup minced cooked chicken,
l small slice of cooked ham, minced,
/ tablespoon grated Parmesan cheese
and ? tablespoons of melted butter
or cream. Season to taste with salt
and pepper. Warm the mixture in
double boiler Serve hot in the
pastry shells, garnished with minced
parsley.
Liver on Toast
Since liver should be included in
the diet frequently, according to
medical authorities, here is a way
of serving that essential food.
For lamb liver in gravy, to be
served on toast, cut l pound of the
liver into very thin slices or squares.
Sprinkle the slices with salt, pepper
and flour, brown them in bacon tat.
add cup milk. Cover and cook the
meat slowly until tender.
If a thicker gravy is desired, add
4