6—Lancaster Farming/ Saturday, March 18, 19M For the Farm Wife and Variety Meats For Variety By Mrs. Richard C. Spence Variety meats are not used enough in our meals today for the simple reason that we do not know how to prepare them so that they will be most palatable. If you have bought beef or pork for your freezer and keep pushing these pieces out of the way, yon might try some of these recipes Occasionally these pieces are featured as'specials ‘at your meat counter. Take advantage of the savings and put some “vari ety” in your meals. BAKED STUFFED HEART 1 beef heart or 2 veal hearts 2 slices salt pork 2 cups bread crumbs i/2 cup diced onion i tablespoon salt' 3 tablespoons flour - 3 tablespoons shortening 1/2 cup water 1 tablespoon Worcester sauce Dice salt pork; fry until crisp. Combine with, bread crumbs, onion, and 1 tea spoon salt Trim out white tubes from heart cavity. Sea son cavity with remaining salt. Fill with bread stuffing; fasten with skewers to hold Spring Needs • Seed Potatoes Surprise Cobblers Katahdins Kennebec • Field Seeds • Spray Material • Lime SCOTTS HALTS Turf Builder Lawn Seed Any 10 Items 10% OFF Tobacco Muslin 2-3-4 yds. Tobacco Seeds Gc :rden Seeds Speed Queen Washers Coal Ranges Monarch Prizer Coal Heaters Brown Warm. Morning Gas Ranges Gas Refrgerators HOTPOINX Groffs Hardware NEW HOLLAND EL 4-0851 A O Family in stuffing. Dip heart into flour; brown in shortening in a heavy kettle.. Add Vz cup water and the Worcestershire sauce. Cover and cook slow ly in a moderate oven (350 degrees) or simmer on top of range for two hours, or un til heart is tender, 8 to 10 servings. * • * MOCK CHOP SUEY 1 beef heart Water 1 teaspoon salt % cup cooking oil! Enriched flour Vi'cup chopped onion 1 cup sliced celery 2Vi clips tomatoes (1 pound 4-oz. can) 4 teaspoons soy sauce Vi teaspoon salt Vi cup water 8 ounces long spaghetti Rinse heart with cold wa ter and remove membranes. Cover with water and add 1 teaspoon salt. Bring to boil ing, reduce heat and simmer about 2Vi hours, or until tender. Remove from water? Cool. Cut into small strips, enough meat for 2 cups. Coat strips with flour. Heat oil in skillet. Add & brown well. Add onion, celery, to matoes, soy sauce, salt and water. Simmer about twenty minutes To cook spaghetti, add 4 teaspoons salt and spaghetti to IVi quarts boil ing water. Boil rapidly, stir ring constantly, for 2 min utes. Cover, remove from heat and let stand 10 min utes. Rinse with hot water and drain well. Serve sauce over spaghetti. Makes 4 to 6 servings HEART GOULASH. 1 cup chopped Cooked heart 1 cup chopped cooked pork Vi onion, chopped 1 tablespoon fat 1 cup water IV4 teaspoons salt Vi cup diced carrot 1 cup diced celery Vi cup diced tomatoes Vi cup sour cream 2 tablespoons cold water 2 tablespoons flour 2Vi cups cooked rice or noodles Brown heart, £ork and on ion in fat. Add water, salt, carrot and celery Cook until vegetables are tender, about ’2O minutes. Add tomatoes & sour cream. Mix water and flour to a smooth paste and add to meat mixture. Cook slowly until thickened. Serve with rice or noodles. Serves five. ♦ • • LIVER WITH SPECIAL CREAM SAUCE. IVi pounds sliced calf or beef liver Vi teaspoon salt "TRY" BUHRMAN'S Most Modern & Convenient PARKING DECK Enter from GRANT ST. Using either DUKE. OR LIME STREETS Next to Douglas Ho*el and Western Auto Store Norman- A. Buhrman. 228 North Duice Street “Try Our Rail Bond ' Service” ■ - IS IT YOORS ? That horn* you want to own can easily bo youra ... if you make a steady income, and have the needed down payment Why not investigate our popular home-financing plan—you’ll find it’s worked out to pro vide you with economical, flexible home financing. Convenient monthly payments, like rent bring you to free-and-clear owner ship. Accounts'insured t>y the Fedeial Savings and Loan Insurance Corporation,'an agency of the U. S. Government. m% -1 Ifirst federall 9 CJavinPs and Jsian ** ASSOCIATION OP LANCASTER jjjjjfe. S„„ rjll llltllllllll llllllimill 888 " V 4 teasposin pepper V 6 cup flour % cup shortening Special Cream Sauces 2 tablespoons butter or margarine 3 tablespoons flour 1 cup chicken bouillon 2 cups dairy soured creatr, 2 tablespoons pickle relisj) Salt Dip slices of liver mt, combined salt, pepper, aim flour. Brown quickly on both sides in hot shortening Rj, move from skillet to- a warm platter. Cover and keep warm while sauce' is pr;, pared. Sauce: Add 2 tablespoon; butter to drippings in skilly Melt. Blend in flour. Add bouillon and cook mixtutj over low heat, stirring coj stantly, about 10 minutes Stir in sour cream, then pip kle relish. Season with gait as needed Stir as the mix turn heats. Serve hot on by. er. 6 servings. FOH ANY FARM PURPOSE MADE THE FARMER'S WAY Ik LANCASTER M PRODUCTION [