Evening star., 1935-02-08

SeCLlOQ OF UIl6 uledI CUuIl-
ter will be as popular as
the roast beef section. Like other
meat, these contain muscle-making
tissue, iron in rather large amounts,
and there seems to be some evidence
that liver especially is good for anemic
persons. Have you ever thought of
serving such dishes as baked stuffed
calls heart, or broiled kidney, or
creamed brains, or sweetbreads, or
even the familiar bacon and liver?
When buying liver, you must know
whether you are getting the liver of
calf, or beef, or pig. Calls liver is
the most delicate, is lighter in color
but costs a little more than the other.
Many cooks consider that boiling wa
ter should be poured over liver before
it Is cooked. Though this is not al
ways done, it makes it so that the
outside skin can be stripped off after
the Scalding process and the cut sur
faces scared so that the juices are
retained to greater extent and the
slices are less slippery to handle than
Is otherwise the case. When liver
is to be roasted, it should be scored
on top with knife and larded with
fresh fat pork. Liver is rich in vita
Minis, but poor in fat.
Liver baked in milk-Cut one calf's
liver in serving pieces. Sprinkle with
salt and pepper and arrange In a
rYPoocad ho Hir1n DO1Ip
pint of scalded milk to just cover.
Bake in a moderate oven for 40 min
uteS, or until the liver is tender. This
Is a good way to cook beef liver, which
is usually more compact and apt to
be more tough.
Liver roast-Cut in small pieces
enough carrots to make one cupful,
one cup Of onions and one cup Of
white potatoes, saute in two table
spoonfuls of fat. Turn the vegetables
into baking dish to form a thick
layer over the bottom. Add some
small pieces of butter. Dip two or
three pounds of liver in boiling water,
drain, rub with salt and pepper and
lay 1t on top of the vegetables. Score
the top with knife and lay strips Of
fresh fat pork in the openings Add
one cup of boiling water. Bake COW
cred until tender, or for about one
and one-half hours. Baste frequently,
using the stock from the vegetables.
Serve the liver on hot platter, form
ing border of the chopped vegetables.
Liver fricassee-Cut the liver in
slices one-half an inch thick and place
it in colander. Pour boiling water
over it, drain and remove the thin
skin. Cut in small pieces, season with
salt and pepper, dredge with flour,
saute in bacon fat to a golden brown
and place in a casserole. For each
pound Of liver add one medium sized
onion sliced, one carrot diced and one
cup OF cooked tomatoes. Salt and
pepper to taste. Cover and bake in a
moderate oven for one hour.
Liver Loaf-Remove the skin from
one calls liver, cut into slices, and
cook in boiling saited water for
minutes. Drain, chop fine, and add
one cupful of bread crumbs. one tea
spoonful Of onion juice, two table
spoonfuls Of tomato catsup, one
beaten egg, one-third cupful of fresh
pork chopped, the juice of half a
lemon, and salt and pepper to taste.
Mix well together and turn into a
creased individual baking pan. Press
the mixture firmly into the pan, brush
over with melted butter, and bake
in q moderate oven for 11a hours.
Serve with tomato sauce.
Heart In Cookery-Heart does not
need special preliminary treatment,
except, to see that the openings or
cavities are clear of blood. Veal heart
Is most generally used, although beef
heart Is good. Lambs heart is very
small but delicate. These compare
in price with the cheaper cuts Of
meat.
Kidneys.
Kidneys should be split in halves
for broiling and the sinew and fat
ut the center of the kidney should be
removed. Broi or saute for only 5
or 6 minutes. A longer process leaves
the kidneys tough. When stewing,
the water should be kept below the
boiling point or the kidneys will be
hardened. If the boiling point is
reached, it will take long period OF
cooking to render them tender again.
Lambs kidney is the most delicate,
each kidney being very small-about
the size of an egg. Veal kidney Is
excellent. The kidneys from all anil
mails are about as inexpensive as the
cheapest cuts Of meat.
Kidney With Bacon-Cut the KID
reys In slices one.third inch in thick
ness. Add salt and pepper and mari
nate in French dressing for 8 min
utes. Drain, roll in corn meal, ana
saute in bacon fat. Place slice OF
crisp bacon on each slice Of kidney.
Serve with cucumber salad.