LIVER GOOD VITAMIN SOURCE

By Betsy Newman

[Welland Tribune  October 12, 1943]

Liver is a good source of vitamins and other important nutritional elements and we should use it often. In the menu I’m giving you, a small amount of liver is made to serve at least four people.

Today’s Menu
Crisp Liver with Onion Gravy
Brown Rice
Broiled Tomato slices
Cabbage Salad
Wartime Ice Cream
Coffee

Crisp Liver with Onion Gravy
1 lb of liver
1/2 cup of flour
1 teaspoon of salt
Dash of Pepper
1/2 teaspoon of paprika
1 teaspoon of dry mustard
1/8 teaspoon of savory
2 onions, finely sliced
6 tablespoons of fat
1 bouillon cube
3/4 cup hot water

Have butcher slice liver; cut in 1-inch cubes. Blend dry ingredients and dip liver cubes in flour mixture so that each one is well coated; reserve any flour remaining. Saute onions in 2 tablespoons of fat in your copper-clad stainless steel skillet, until golden brown, and put to one side of skillet; add remaining fat and fry liver cubes until they are cooked through and crisp. Remove liver from skillet. Dissolve bouillon cube and add to onions and drippings in pan. Thicken with flour remaining from liver coating. Serve liver and gravy over cooked brown rice.

Wartime Ice Cream
2 cups milk
1/2 cup of sugar
2 tablespoons of flour
1/4 teaspoon of salt
3 egg yolks
2 teaspoons of vanilla
3 egg whites
3 tablespoons of sugar

Scald milk in double boiler. Mix the 1/2 cup of sugar, flour, salt and egg yolks; add scalded milk and cook over hot water, stirring constantly, until thick. Add flavoring and chill. Beat egg whites, adding 3 tablespoons of sugar, beat until creamy. Fold into the chilled mixture. Turn into tray and freeze with temperature regulator set at coldest point. Serves 6.