The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1933-08-11


for common folks. Wher we liked 1t
we almost apologized for it. Fair
ladies Of the falnting type of a few
generations ago fairly swooned at
the idea of eating it. If they
deigned to buy it. If the butcher
didn't give it to them, 1t was only
for the cat.
How it has risen in the social and
financial scale. Those who already
liked 1t were lucky when it's special
food value was recognized and pub
licized-lucky in a way, although it
was hard on the liver supply to have
1t so much in demand. for the butch
er's supply was often cleared out
before the morning was over Orders
went in and then how expensive it
suddenly became! From being an
economy II became what would have
been called an extravaganza If we
hadn't given due appreciation to its
vitamin content and to its newly dis
covered power as a remedy in cases
of pernicious anemia. OF course,
such cases are rare, but it was nice
to know of a cure! For a number
of years, patients stricken with this
one-time incurable malady were
stuffed with liver to the adherence
of their taste and sometimes diges-
ton, but to good purpose. Today It
is possible to get feed liver extract
in capsules and therefore to use only
a normal amount of liver at meal
time.
l have a letter from a reader of
this column who tells me that she
has been ordered to eat liver, and
asks for suggestions for varying it's
cooking. | am glad to give recipes
for it's cooking, but i hope she will
take some of her quota by means of
the capsules and thus retain her
liking for this meat
Calls liver is considered more
delicate and tender than beef liver
Pig and lamb liver are a = used to
some extent. Chicken liver, while
just as efficient, is considered lux
ury in most places Whatever kind
of liver you use, cook 1t just as short
a time as possible. as overlooking
makes it tough. Beef liver takes
longer than the others. All liver ex-
cept the tiny chicken liver is pre-
pared in the same way. 1t should be
washed well. covered with boiling
water, allowed to stand ten minutes,
drained and then cooked. The favor
lite method of treating it then is to
Bacon is often served with ii. II is
one of the meats which the business
woman housekeeper finds convent
ent for the quick meal. "Smothered"
onions are also often served with it.
| The onions should be sliced, cooked
| in fat fifteen to twenty minutes. and
served with the liver, which takes
not more than five minutes to fry.
Dreamed fried onions are also good
with liver. After they are fried they
are sprinkled with flour, about one
quarter cupful, which is stirred thor
oughly into the hot fat. The milk,
about two cups, is added and the
whole is stirred carefully until the
sauce is smooth and thick. Persons
who cannot eat fried onions COM
fortably on account Of the extra fat
can often eat these with pleasure.
Liver DumpIings.
~ pound calfs liver.
1 small onion.
Is teaspoon pepper.
/ teaspoon chopped parsley.
l cup soft bread crumbs.
1 egg.
II cup milk
" cup flour.
l teaspoon baking powder.
Boiling beef broth.
Chop the liver and mix with It the
finely minced onion, pepper parsley
and bread crumbs, and combine with
well-beaten egg. Moisten with milk.
Stir In the flour sifted with the bak-
ing powder and drop by spoonfuls
into boiling beef broth. Cook gently
for ten minutes.
Calls Liver With Noodles.
l pound calf's liver.
Salt.
Pepper.
u cup flour.
II cup bacon fat.
medium-sized ripe tomatoes.
3 medium sized green peppers.
small white onions.
u teaspoon celery salt.
u teaspoons poultry seasoning.
cups cooked noodles.
Pour boiling water over the liver
and, soak for ten minutes. Drain,
dredge with salt. pepper and flour.
then brown quickly in the hot bacon
fat. Slice vegetables and add with
one pint of boiling water. Stir in
celery salt and poultry seasoning and
simmer twenty minutes or more, un-
til vegetables are tender Serve on a
large platter surrounded with bor-
der of cooked noodles.
Beef Liver Pie.
1 pound liver
boiled potatoes.
Salt.
Pepper.
l onion, minced
1 green pepper, minced.
cups medium white sauce.
Rich biscuit dough.
Slice and parboil liver ten minutes.
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