Use and preparation of food

Cook sweetbreads as directed above for calves' brains. Dice in 1-inch cubes and heat in a cream sauce made from 1 tablespoon butter substitute, 1 1/2 tablespoons flour, and 1 cup milk. Season with salt and pepper. MINCED KIDNEY. Trim kidneys, removing white fat from center. Cut in thin slices, dredge with flour, and brown in a small amount of fat, to which has been added a sliced onion. Other seasonings, such as green pepper and celery salt, may be added. When brown add 1 pint of water or stock. Simmer gently for five minutes. Add more flour if necessary to thicken the gravy. Serve on toast or with mashed potatoes. Kidneys should be cooked only a short time or they become toughened. FRIED LIVER. Veal liver is preferable because of its tenderness, but beef liver may be used by first boiling until tender. After boiling cut in half-inch slices; remove the outside skin and veins; dredge with corn meal and fry in hot fat. PIGS' FEET IN BATTER. Use fresh, well-cleaned pigs' feet, which have been split down the center. Bring to a boil in water enough to cover and cook four to five hours in the fireless cooker, with a well-heated stone, or simmer gently over a fire. When they are thoroughly softened dip In a batter made from 1 cup flour, 1 cup of milk, 1 egg, 1 teaspoon leaking powder, and 1 teaspoon salt, and brown In hot fat. BEEF HEART. Cut in slices one-half inch thick, soak in salt water one hour, roll in corn meal, brown on both sides in hot fat. Add water, cover pan, and cook slowly until tender. Serve with brown gravy thickened with flour. Lesson 4. Methods of Extending Meat Flavors. AIM. To teach methods of preparing meats, with the addition of dressings, cereal mixtures, and vegetables so as to extend the flavor and make the meat go further. POINTS to be brought OUT. 1. People like the flavor of meat, so if this flavor can be extended through cheaper vegetable foods less meat and more of the other food is eaten. 2. The cheaper cuts should be used Avhen the flavor is to be extended, because it is uneconomical to use tender cuts when the flavor can not be retained in the meat itself. 3. Suggested ways of extending flavor: A. Use of dressing to extend flavor, as in stuffed fowl or mock duck. This has two advantages — (1) Makes meat go further. (2) The moistness and flavor added to the dressing helps to flavor the meat and keep it moist in cooking. In making dressing fat shoidd be added, as well as liquid, so that the dressing will not become too pasty. B. Use of dumplings. — When added to meat stews they thicken the stew and take up the flavor of the meat. C. Cooking with added cereals, as in rice and chicken, or the service of rice with meat gravy as is customary in the South. D. Cooking meat with added vegetables, as in case of stews and braised vegetables. In this case the vegetables help season the meat as well as the meat the vegetables. Have dishes of each type prepared, if possible, for family service, and have the women take them home for use. Have other dishes