The Republican. [volume] (Oakland, Md.) 1877-current, 1943-01-07
IHomemakers' Column
Edited by Miss Mariana Lee Long.
Home Demonstration Agent
MAKE FRIENDS WITH VARIETY
MEATS

Are you making new friends among
the variety meats? Most people like
one or another of these meats-per-
haps liver, or sweetbreads. Now is
the time to come to the aid of the
share-the-meat program and try some
more kinds
On a thrift and nutrition basis, va
riety meats are some of the best buys
in the meat store. These meats ,loffer
good food values and flavor, and most
Of them at relatively low cost.
About ten of the more unu sual
meats now go under this name "v,ari-
ety." Because they are so different,
at least some on the list should suit
every taste. They range from liver,
heart and kidney with their deep color
and distinct flavor to sweetbreads and
brains, almost white in color and very
delicate to the taste. In tenderness,
they range from young kidney and
young liver that need only brief cook
ing, to tongue, tripe and heart that
take longer cooking to make them
into tasty dishes.
There is no marking system by
which a shopper can know the grade
of variety of meats offered for sale
There has never been any general de-
mand for grading them as carcasses
and cuts are graded. Those entering
into interstate commerce are passed
by the Government as being fit for
human eating when they leave the
plant.
The shopper can learn to Judge
quality of the variety meats, how
ever, by watching a few points. First,
look at color Bright color is pref
cradle in liver, heart and kidneys 1t is
necessary to remember, though, that
in older animals these meats normally
have somewhat darker hue. Incl
dentally, color is about the only guide
for the shopper who wants to know
one type of liver from another. Beef
liver is darker chocolate color than
calf liver. Calf liver has a purplish
chocolate tinge, and smooth texture.
Brains when fresh are pinkish gray.
After color, look for variety meats
that are full and plump and free from
blcmishes.
In food value, these meats supply
good protein as other meats do, and
extra minerals and vitamins into the
bargain. The different kinds vary in
their contributions to good diet. Just
as examples there are rich storehouscs
Of iron in liver, heart, kidney and
in tongue. There are good amounts
of one or more B vitamins in kidney,
liver, heart and brains. Liver again
is an excellent source of A, and has
some vitamin D, not widely distrib-
uted in ordinary foods.
With proper cooking, the variety
meats can be made into dishes that
the average person enjoys. 1t is i'm
pOrtant with these meats to take care
to make the food look good and taste
good. And since these meats are all
prepared and cooked in different ways,
it is a smart idea to read up on any
new kind before you try it.
Proper home care of variety meats
begin when you take your parcel at
the store. These meats are more per-
ishable, spoil more quickly than some
other kinds, so plan to cook them
promptly and keep cold until ready
for use.
1t is important to know how to
prepare variety meats before cook
ing. If it's kidneys you are having,
be sure to remove the outer covering
before you cook them. Brains should
be soaked in cold water before the
outer covering is removed. The outer
covering Of tongue, however, is re-
moved after the meat is cooked 1t
helps to know, too, that lamb and hog
liver have better flavor if scalded be-
fore cooking. This treatment is not
needed with calf and beef liver.
The very tender meats, like young
liver and kidney and brains, need
only the bricfest cooking-iust enough
to heat them all the way through. If
you plan to use tongue, beef kidney,
spleen or tripe, count on long,
slow cooking with moisture to make
the meat tender Try these in shop
herds pic with layers of mashed pota-
to and gravy, or in a steaming hot
stew. And season well. If the meat is
very lean, it needs well--seasoncd fat
or rather rich sauce or gravy.