The Republican. [volume] (Oakland, Md.) 1877-current, 1936-04-02
HomemakerS' Column
Edited by Miss Margaret X. Burtis,
Home Demonstration Agent

Llver-Especlally Pork Liver
Pork liver, lamb liver, and beef
liver are much cheaper than calf liver
as a rule, but their food value is very
much the same, and where there is a
conspicuous difference in price it is
well to. consider what makes that diff
ference. Is it quality, or an artificial
demand? To large extent it is an arti-
fetal demand. Calf liver is unques-
tionably good, the demand has been
stimulated, and the price is up accord
ingly. But the goodness" of good
liver seems to depend, first of all, on
the age of the animal. A calf is young.
But so is yearling pig, lamb, and
even a young steer, and their livers
also may be tender and delicate in
f1avor-always assuming they are
used fresh. Pig and lamb liver espec-
tally, are entitled to wider apprecia-
ton than they get.
Your enjoyment of any liver, how
ever, will depend partly upon how it
is cooked. Many people like it best
when broiled or sauteed. Like all pro-
tein foods, liver should be cooked with
low heat, and for as short a time as
possible to get it "done". But pork
liver, like all pork, should be served
well-done. For older and less tender
liver, experts recommend scalding be-
fore cooking. In common with other
kinds of liver, pork liver is richer in
iron and copper, which makes good red
blood. 1t is a good source of vitamin
A, and it contains some of both vita
min B and vitamin G. All this besides
it's protein content. Liver is an excel
lent meat for lunches, especially the
children's school lunches. Chopped
cooked liver with chopped pickle, or
with chopped onion, make a good sand
witch filling. Liver scalloped or cream
ed with macaroni is a good hot dish
for the lunch that is served at school.
Braised liver in tomatoes, scalloped
liver and potatoes, liver hash Drowned,
liver and rice loaf, creamed liver with
ham or salt pork offer attractive pos
sibilities for meals.
Liver And Rice Loaf
One-half cup rice, q cups boiling
water, 1 lb. sliced liver, 2 tablespoons
fat, 1 small onion, chopped fine; 1
cup chopped celery, u cup chopped
parsley, 2 tablespoons flour, 1 cup to-
matoes, canned or fresh, 2 teaspoons
salt.
Cook the rice until tender in boiling
water and do not drain; but let the
rice absorb the water so as to form a
sticky mass which will act as binder
for the loaf. Wipe the liver with a
damp cloth. Sprinkle the liver with
salt and flour, and cook in the fat in
frying pan for about 3 minutes. Re-
move the liver, and grind or chop it
very fine. Cook the onions, celery, and
parsley in the drippings for few
minutes, add the flour and tomatoes,
and stir briskly until thickened. Then
mix all the ingredients until thorough
ly blended, and bake for about 80 min
utes in moderate oven.
Fl. D. A. Schedule
Monday, April 6, Loeb Lynn All,
400 p. m.
Tuesday, April Z, Kitzmiller Junior
All, 400 p. m.
Wednesday, April 8, Oakland Home
makers Club, 200 p. M, with Mrs.
Karl Kahl.
Thursday, April 9, Mt. Lake Park
Homemakers Club, $50 to 4 o'clock,
remodeling day, at the Aid Hall.
Friday, April 10, Kempton Home
makers Club, 200 p. M, With Mrs.
Evelyn Jackson.
Saturday, April II, Kitzmiller Sem
ior All, 200 p. m.