Evening star. [volume] (Washington, D.C.) 1854-1972, 1937-04-14

boiling until there is no longer any
strong odor and no scum comes on the
water.
Then simmer the kidneys in about
a quart of fresh water, until the meat
Is tender. Take out and use as you
prefer. It's delicious cut up in q
stew with potatoes and onions, thick
ened, then favored with tabasco sauce
and little lemon juice.
Cor after being parboiled, kidneys
can be used for pie, or cooked creole
style with sweet pepper, onion and
tomatoes, and served on toast or
noodles.
IT IVER is an old favorite in most
American households. Time was
when there were just two kinds Of
liver; that from very young and that
from very old animals. Today there
are also yearlings being slaughtered.
And, unfortunately, there's a lot Of
lamb and beef liver being sold for
veal liver. All these make good food,
but no one wants to pay veal price
for beef article.
And although the price of veal liver
has skyrocketed, that Of most other
liver items has remained reasonable.
Pork, beef, and lamb liver are quite
as valuable sources of iron and vita
minis as is veal, though only about a
third as expensive. And properly pre-
pared all these are very palatable.
In buying liver see that it has no
spots or blemishes on it. The younger
and healthier the animal from which
it is taken, the more short and plump
the liver will be. Second-rate liver
will be longer and thinner than the
first-rate, and will be a darker shade OF
brown. Calf liver is light chocolate
brown.
VERY light, very dark, and yellow
ish livers are to be avoided. Livers
Of starved, drought calves run very
dark. And very dark liver lacks that
sweet, rich flavor for which this meat
is priced.
"As for preparing liver, specialists
in the Bureau of Home Economics say:
Broil tender young liver; braise an
old one. Nine out of ten people over
cook this meat and hence put on the
table dish about which no one is
very enthusiastic. Liver should be
cooked at moderate temperature
and only long enough to make the red
color disappear.
Liver is delicious served alone. or
with bacon, or in uver-and-rice loaf,
or scalloped with potatoes. And, of
course, there are dozens Of other good
liver preparations.
HEARTS, when purchased, should
be thick and firm, thoroughly
cleansed, comparatively free from
blood clots, and trimmed free of the
fatty, gristly top part. Calf, lamb
and pork hearts are more tender than
those of beef. Beef heart. however,
is equally nutritious and is a desir-
able buy.
After washing a beef heart thor
oughly and removing any blood vessels
and clotted blood, you may cover it
with sailed water and simmer it until
it Is tender That will take between
~ and 3la hours. Or you might
simmer it until tender, then fill it with
your favorite stuffing and braise it
until it IS light brown.
RRA1Ns make another nutritious
and somewhat neglected food.
Good ones are whole-not broken
apart-thoroughly cleansed, practical
ly free from blood clots. and OF a
natural creamy white to pinkish white
color If there's greenish cast to
the white, don't buy them.
After cleansing the brains, you
might simmer them in sailed, acidu-
lated water Zone tablespoon vinegar
to one quart water) for about Is min
utes to make them more firm, though
| this preliminary treatment Is not
necessary. Probably the favorite
brains dishes are those with eggs
either in an omelet or with the two
| scrambled together. Brains are often
used also for croquettes with rice,