Kankakee Valley Post, Volume 2, Number 44, DeMotte, Jasper County, 16 March 1933 — Extras That Add Variety to Menu [ARTICLE]

Extras That Add Variety to Menu

Tempting Ways of Preparing Dainties Rich in Vitamins. I wonder if you use in your meal plans many of what are known as “meat extras." Almost every one, of course, uses liver, especially since it has become so well known as a source of vitamins and of iron. Opinion has certainly turned over in a generation in regard to this meat 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 for it has made it 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 low price. If you like kidney you usually like it very much indeed, and 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 some immediately, a household expert writes. We find sweetbreads are more popular generally than the other meats of this type. They are, of course, more delicate in flavor and are usually among the most expensive meats. Brains, 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 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 them under the guise of sweetbreads. Tripe, especially honeycomb tripe, has its devotees, but it is not as well known in general as some of the other “meat extras.” While calves’ hearts are considered 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 generally used and more popular than any of the others. Fresh, corned, smoked and pickled tongues are all available and you can take your choice.

Tongue Is usually served with some sort of a sour sauce. KIDNEYS EN BROCHETTE Kidneys Water Bacon Mushroom caps 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. Broil under a hot flame until bacon is crisp and arrange on pieces of toast. Serve with sauce made from stock in which kid-

neys are cooked, seasoned with salted sherry flavoring. KIDNEY STEW 6 lamb or 4 veal kidneys Salt and pepper 2 tablespoons butter Flour 1 cup boiling water Lemon juice Onion juice Scald, skin and soak kidneys thirty minutes in cold water. Slice, sprinkle with salt and pepper. Melt butter in hot frying pan, put in kidneys and cook five minutes. Season with lemon juice and onion juice, and more salt and pepper if necessary.