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Show Extras That Add Variety to Menu Tempting Ways of Preparing Prepar-ing Dainties Rich in Vitamins. I wonder If you use In your meal plans many of what lire known lis "meat extras." Almost, every one, of course, uses liver, especially since It has become so well known iih a source of vitamins and of Iron. Opinion Opin-ion has certainly turned over In a generation In regard to tlilH meal as a constituent to a child's diet. It used to be considered no food for children, and consequently many -people never learned to like It. One point about Its Increased popularity Is deplored by Its older devotees, and that Is the fact that Increased demand de-mand for It has made II Increase In price. Kidneys, although they deserve at least part of the consideration given to liver, from the food value angle, have not become as popular and they can still be obtained at a comparatively com-paratively low price. If you like kidney kid-ney you usually like It vV-ry much Indeed, nnd consequently kidney en brochette and kidney stew are among the real delicacies. Just writing about them makes me want to go to the telephone to order Kome Immediately, Immedi-ately, a household expert writes. We find sw eet breads are more pop ular generally than the other meats of this type. They are. of course, more delicate in Haver and are usually usual-ly among the most expensive meats. Lralns, either of calves or of lambs, may be used In any recipe which calls for sweetbreads, and also sweetbreads can be used In any recipe rec-ipe that calls for calves' or lambs' brains. You will find any number of persons who have never tasted brains who would like them very much If they were Introduced to t Iiiiii under the guise of sw eet breads. Tripe, especially honeycomb tripe, has Its devotees, but It Is not ns well known In general as some of the other "meat extras." While calves' hearts are considered consid-ered the choicest, the hearts of beef and lamb are also used. They need comparatively long cooking and should be well seasoned. Stuffed hearts are particularly popular. It Is hardly necessary to mention tongue In connection with this group of meats, because It Is more gener ally used and more popular than any of the others. Fresh, corned, sinnked and pickled tongues are all available avail-able and yi can take your choice. Tongue Is usually served with homo sort of a sour sauce. IIIIIM.IS l.y IIKOCII I'l 'I 10 KKllMVM ' Wlilnr Huron M ui-Airtinn cans Trim kidneys, cook ten minutes In water to cover; drain, and cut In slices. Arrange alternate slices of kidney and thinly sliced bacon on skewers with mushroom cap at each end of skewer. I'.roll under a hot llaioe until bacon Is crisp and arrange ar-range on pieces of toast. Serve with sauce made from stock In which kidneys kid-neys are cooked, seasoned with sailed sherry flavoring. UL'K .11 HI'.AI, Haked harnburK ste.'ik Hake! potatoes Kcalloie:d tomfttofct Hot rolls Lettuce Kiilao iJheese dressing" Oranef ruit For the quick meal I am suggesting suggest-ing an oven meal. If you have time enough to allow for baking potatoes you can get all the other things ready In the time you have. Of course, the oven must he lighted as soon as you get Into the house. As soon as It Is very hot (about fifteen minutes) put the potatoes, which have been scrubbed, Into It. Then prepare your scalloped tomatoes, i-easonlng them with onion, sugar and a few cloves. If you like, besides salt and pepper. If you brown cubes of bread in butter before adding, yon will have an especially good flavor. . Scalloped tomatoes will bake in thirty thir-ty minutes. The hamburg steak should be well seasoned with salt, pepper and onion. If you like, or with crumbled bread rubbed with garlic. It Is then made Into a flat cake and sprinkled with salt, pepper and mustard. It will bake In twenty minutes at 4'XJ degrees de-grees Fahrenheit. After the potatoes have baked fifteen fif-teen to twenty minutes the lemjier-ature lemjier-ature should be lowered to :J,7o or 400 degrees Fahrenheit. The tomatoes toma-toes will bake equally well in a moderate mod-erate or a hot oven, as will the meat If It Is put under the broiling flame for a moment to sear It. The rolls may be heated In a paper pa-per bag five minutes before serving. With a salad and fruit for dessert we have an easily prepared aDd appetizing ap-petizing meal. 1533. Bell Syndicate. WNU Service. |