The Republican. [volume] (Oakland, Md.) 1877-current, 1933-01-26


ions, liver and milk gravy, praised liv-
er, or baked liver, all of these utiliz-
ing slices, there are creamed liver,
liver hash, liver and rice loaf and liver
croquettes, which call for chopped or
ground liver Then there are scalloped
liver and potatoes, or scalloped liver
and whole wheat. Liver salad may
be made of chopped liver, raw cabbage
| and onions.
Braised liver in tomatoes is still
another appetizing dish. For this, dip
the liver in flour, brown it infat, then
cover it with tomatoes which have
been slightly thickened, season it with
onion, green pepper and salt, and cook
slowly, covered, for Is or 20 minutes.
Liver is an excellent food for chill
dren, say the nutrition specialists.
Therefore, when fowls of any kind are
on the family bill of fore, let the chill
dren have the livers. Liver makes a
good sandwich filling, too, for the
school lunch box. The paste may be
made by mixing chopped or ground
liver with chopped pickle, chopped
cabbage, chill sauce or other season.
ings.
| ScallOped Liver and Whole Wheat
Four thin slices bacon or salt pork,
1 onion, sliced; salt, pepper, flour, e
pound liver, cups cooked whole
wheat, p cup hot water Fry the ba-
con or salt pork until crisp, remove it,,
| brown the onion in the fat, and push
to one side. Salt, pepper and lightly
flour the liver and fry it slowly in the
! fat until the red color disappears,
turning it frequently. Cut up the liver
and bacon or salt pork, mix with the
onion and add more salt if necessary.
Put the wheat and liver in CREASED
baking dish in alternate layers. Pour
the water around the sides of the dish,
cover and bake for about 80 minutes.
Serve from the dish.
Scalloped Liver and Potatoes
One pound liver, sliced thin or
chopped, salt, pepper, flour, 2 table
spoons bacon fat, quart thinly sliced
raw potatoes, l small onion, chopped;
11s cups milk. Salt and flour the liver
and brown lightly in the bacon fat.
Put the potatoes and liver in alternate
layers in a creased baking dish, with
potatoes on the top and bottom. Add
salt and pepper to season the pota-
/ toes. Pour on the milk, cover, and
bake for one hour in a moderate oven
or until the potatoes are tender. To-
ward the last remove the cover and
allow the potatoes to brown on top.
Liver and Rice Loaf
One-half cup rice, 4 cups boiling
water, 1 pound sliced liver, 2 table
! spoons fat, l small onion, chopped
fine; 1 cup chopped celery or cabbage.
! 4 cup chopped parsley, 2 tablespoons
flour, l cup tomatoes, canned or fresh;
2 teaspoons salt. Cook the rice until
| tender in boiling water and do not
drain, but let the rice absorb the wa
ter so it will be binder for the loaf.
Sprinkle the liver with salt and -four,
! and cook in the fat for about min
utes. Remove the liver and grind or
chop it very fine. Cook the onion, Gel
cry and parsley in the drippings for
few minutes, add the flour and to-
matoes and stir briskly until thick
ened. Then mix all the ingredients
until thoroughly blended and bake for
about thirty minutes in moderate
oven.
H. d. A. Schedule
February 1, Grantsville Homemak-
ers Club at 200 p. M, with Miss Win
terberg.
February 2, Mars Hill Homemak
ers Club, at 1870, with Miss Kate
Beachy.
February ?, Kitzmiller All Club at
500 p. m.
February 4, Swanton Busy Bee All
Club at 1870 p. m. ..