The Waterbury Democrat., 1933-03-31
Spring TOnics
 in Wholesome Food
Appetite Grows Tagged and Needs to Be Stinn- lated at This Time

The need of some sort of spring tonic" was one of those things our grandparents took for granted. Now. with a betetr knowledge of dietetics, we combat that weary feeling. not with queer tasting medi- clnes but with the right sort of food ip the right combination.
 Sometimes. however. the appetite grows fagged at this season and needs to be stimulated by variety and by foods which are source of vitaminS; and the minerals needed by the body,
 Sweetbreads. which arc the thy mus gland tof the calf, are among the most delicate of meat dishes and contain these necessary nutri- tional clements. Here Is n way of serving sweetbreads with peas in green pepper shells, described by Inez s. Wilson, home economist, which will be tonic to the most finicKy appetite and which will at thAesHrfe time, do much to coun- tef4cf the reason why that appetite may notibe good.
 SWeetbreads are prepared in this, fashion for any method of cooking: Wash in cold water, re- move any Inenbrane: parboil for twenty minutes in salted water to which has been added 2 table, spoons of lemon juice or vinegar for each quarte of water. Bring water to the boiling point. then cook gently. Remove from the fire, drain, at once and plunge into cold water until ready for use.
 Swectbreads and Peas in Pepper
 Shells
 2 pairs sweetbreads
 3 tablespoons butter
 2 tablespoons flour
 1 172cups milk
 ? tablespoons Chili sauce
 l cup cooked peas
 5 of 6 green peppers
 Bread crumbs.
 Prepare sweetbreads for cook ing. Make a cream sauce by add ing the flour. to the melted butter, then stirring in the milk gradually. Add salt, Chilli sauce, peas and sweetbreads to the cream sauce. Have peppers par-boiled and pre- pared as for baking. Arrange them in a casserole and fill with sweetbread mixture. Sprinkle top with crumbs and dot with butter. Put casserole in shallow pan of hot water and bake in a moderate oven until the crumbs brown.
 The value of liver in counteract- ing nutritional anemia or any ten dency in that direction Is becoming generally known. Here is a pala- table way of serving this important food.
 Baker Calf's Liver
 Remove all the sinews and skin from a calf's liver and let 1t lie in milk for an hour. Dry, salt lightly. spread it generously with chicken : hat or butter and roast 1t to q nice brown in q very hot oven, adding an onion and a green pepper. Whe about half done. add q few sliced mushrooms and occasionally little sour cream. Allow 40 to 45 min utes for cooking. Before serving. thicken the sauce little with flour and cook for several minutes.
 Carve the liver in neat slices and garnish with boiled rice.
 Another spring dish, both good to tasste and good for you, Is lamb kidney. omelet.
 Lamb Kidney Omelet
 Take. 3 lambs kidneys; skin and cut them into thin slices. Put these in a stew pan; sprinkle with salt and pepper to taste and let them simmer until tender. Meanwhile. prepare an omelet with 6 eggs, Spread the kidneys over it when cooked, sprinkle with little fine- ly chopped parsley and serve.
 With fresh asparagus and a com bination fruit salad. this forms a delicious luncheon for any bright spring day.