The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-04-03
Child EXPERTS
ADVISE USE OF
LIVER WEEKLY
Beef, Lamb and Pig Pro-
vide Cheap Substitutes
for Diet.

There are specialists in children's
diets advising the use of liver at
least once a week, and as If TO COM
plicate conscientious home
makers life, calves liver proceeds to
soar in price until 1t is almost pro-
hibitive for regular use In the aver
age family. Well, try beef, lamb
or pig liver, quite as beneficial and
much cheaper.
Careful preparation Of beef and
pig livers does much to make them
palatable. Use liver as soon as it
comes from the market II you want
1t at its best Wipe with a damp
cloth and put in a sauce pan. Cover
with boiling water and simmer I'M
til tender. 1t will take about 20
minutes to cook calves liver and
IS to 40 for beef and pig.
When tender, let cool in the water
In which it was cooked. Then re-
move all membrane and tough parts
and the liver is ready to be made
into several dishes suitable for
children.
Paste Is Best for Infants
A liver paste is advised for the
youngest child's meals. To make
the paste, put the cooked liver
through the fine knife Of the food
chopper or mash 1t with a fork.
Season lightly but palatably.
Use the paste at noon or the
hearty meal of the day to take the
place of the grated hard-cooked
egg yolk or beef juice which usually
supplies iron grams. Spread on
crisp dry toast, it is slowly eaten
by those first tiny teeth.
Older children may have the
paste combined with grated raw
carrot or grated onion and minced
lettuce in sandwiches. Use tomato
Juice to moisten the mixture.
May Be Added to Soup
Younger children may have the
paste added to a vegetable soup or
1t may be combined with a hot
vegetable which has been mashed
and put through ricer.
Another inviting way to serve 1t
to 3year -olds is to form it in lit
tie fat cakes and broil it just as
one would beef patties.
Tiny balls Of finely chopped liver
can be poached in hot stock and
served with a riced vegetable mois-
tened with cream. Remember that
liver is lacking in fat and add an
extra bit of butter or cream to the
vegetable in order to insure a we'll
balanced meal.
AS children grow older, liver can
be served in any number of WAYS
that are wholesome ad appetizing.
Cut in slices, brushed with melted
fat and broiled under or over clear
fire, calves liver is delicious with a
garnish of crisp bacon and cress.
It's good, too, served en- brochette
---skewered with alternate pieces of
bacon.
Pan BroiI Over Slow Fire
If liver is pan broiled, 1t should
be cooked over a. low fire. Other
wise the edges will be leatherery
and difficult to digest.
Braising with vegetables is an
other good way to cook liver. The
whole liver is used and skewered
or tied into a compact shape
Cover the top with thinly sliced
bacon or salt pork. Place in a
casserole with vegetables and bake
slowly two or three hours. If beef
or pig liver is chosen, it should be
parboiled before braising.
Many families like rice with liver
instead of potatoes. Macaroni in
tomato sauce is good, too. Liver.
rice, creamed onions, tomato Jelly
salad and canned peaches with
chocolate cake makes a satisfying
and attractive family meal that
Will be inexpensive If beef liver is
substituted for veal liver.