Evening star., 1935-05-30
Select Food
For Variety
In the Menu
BV EDITH NJ. BARBER.

WISH SOIIlcUOuN WOtlIO Invent n
new animal. get so Tired of beef.
lamb veal and pork" or course they
are the only animals which in general
we use for food. but actually few OF
US lake sdvs ntage of the many things
which they furnish.
For insts nee, there is tongue which
most of us associate with beef. but
lamb, pork and calves tongues are
Just as good and usually cheaper. Beef
tongue is good either fresh or smoked.
The same thing is true Of kidneys.
Veal and lamb furnish The most deli
cate but beef and pork kidneys are
good and OF the same time lneApen-
sive.
SWeeJpreads are perha pe the great
est delicacy Of any OF this type Of
food. Those from veal are the choic-
est. Brains are little used in this
country, although those from the calf
taste very much like sweetbresds.
Tripe, which is the lining OF the beef
stomach, is not used mere as much as
it is abroad. II you have ever tasted
it you will want 10 try IL again. Per-
haps YOU have hat 1t without knowing
it in Philadelphia pepperpot. That
very good chowder type of soup.
Hearts of beef, veal lamb and pork
are used 10 some extent and are very
good stuffed. They demand q rather
long cooking.
The most popular of sny of these
so-cslled organs is Of course liver,
which once upon 3 Time was inexpen-
sive, but we'll liked on account OF its
flavor Since it has been discovered
chat liver has such q high nutritive
value, 1t has actually quadrupled III
price. The most delicate is calves
liver, which is naturally The most
expensive. generation ago it would
have been quite shocking TO allow
children re have liver. Todav it is
introduced into their diet very early.
The cultivation OF The taste of all
kinds of tbe many available meats
allows US 10 have such q variety that
we need not wish for more than the
meats which are now 10 be found on
the market
Tripe.
Cook in boiling sailed water 70 which
tablespoon of vinegar has been added
and cook slowly shout half an hour
until tender. The tripe is then ready
to be prepared for pepperpot, broiling,
frying, or 10 use in other ways.
Beeksieak. Kidney Pie.
POUNDS beef from round.
Pound beef kidney.
Salt, pepper.
Tablespoons -four.
l Onion.
Teaspoon minced parsley.
Tablespoon Worcestershire sauce.
Cups stock or water.
Cut meat in cubes and dredge with
with the chopped onion in suet. Add
the rest of the seasonings with the
stock, cover and simmer slowly about
one hour or until the meat is tender.
Pour the meat into a casserole. cover
top with biscuit crust and bake 20
minutes in a hot oven. $50 degrees
Fahrenheit.
Insert pieces of fat over the sur
face. Wash the heart thoroughly
and cut out large veins and arteries.
It Is then ready to be used in any
number of ways, such as braised
stuffed heart, sliced heart in casserole
and heart chop suey. For chop suey,
cut the meat in narrow strips and
for pie cut it into small cupes. Dredge
with -four, salt and pepper, scar it in
beef drippings. add stock or other
liquid. cover and cook slowly until
meat is tender.
Sweetbreads in Egg.
Pair sweetbreads.
Salt and pepper.
l1a Cups stock.
Few drops onion Juice.
Z Egg yolks.
Teaspoon lemon Juice.
Tablespoon flour.
! Teaspoon minced parsley
8 Cream pun shells or patties.
To cook sweetbreads, wash them
in cold water, cover with water to
which one-half teaspoon salt and q
tablespoon OF lemon Juice or vinegar
! has been added and cook them gently
for 80 minutes. When done rinse In
cold water, remove membranes and
cut in small pieces.
Heat the stock, season with Sali
and pepper to taste, and add onion
Juice. Beat the egg yolks, add lemon
Juice, -four and parsley. Mix well
add stock and cook over hot water
until thickened, stirring constantly
Add cooked sweetbreads, cut in pieces
and one-fourth cup Of cream, heat
well and serve either on toast or in
! M affu or in cream nlff shells