6—Lancaster Farming, .Saturday, January 13, 1962 For t Farm Wife and Family Variety Meats - Variety Meals by Mrs. Richard C. Spence If for some reason or other you have avoided using some of the variety cuts of meat, why not change your menus these winter days with some of the following recipes These meats are rich in food value as well as being U | es economical to serve. Why not try liver prepared as in she following two recipes? BEEF LIVER WITH APPLES AND ONIONS IVz pounds beef liver, sliced V* inch thick 6 slices bacon, cut into small pieces *4 cup flour 2 teaspoons salt 1 teaspoon thyme % teaspoon pepper 2 tablespoons lemon juice 2 medium red skinned ap ples, diced 1 medium onion, sliced 2 tablespoons,chopped parsley Pan-fry bacon until partial ly cooked Combine flour, salt, thyme, and pepper. Dip liver slices into the flour mixture Brown liver on both sides in the bacon drippings Combine lemon juice with apples. Add apples, onion, and parsley to skillet. Cover Cook over low heat 30 min- HERR’S BULK BIN SERVICE Builders of Feed and Grain Bins ALL SIZES TO FIT EVERY NEED GORDONVILLE. PA. Ph." SO 8-3931 Complete automatic feeding for DAIRY COWS and CATTLE! Plus a complete line of bunk feeders to meet your exact needs See us for modern automatic feeding equipment CALEB M. WENGER B.D. -1 Drumore Center KI 8-2116 QUARRYVILLE, PA. * 83 ♦ * * LIVER WITH TOMATO OLIVE SAUCE 1 pound sliced beef liver Flour 3 tablespoons fat 1 tablespoon flour 1 pound can tomatoes 1 teaspoon salt V 2 teaspoon sugar Vs teaspoon black pepper 14 teaspoon basil Small piece bay leaf V* cup sliced stuffed olives Dip liver into flour, then brown in hot fat in a skillet. Stir 1 tablespoon flour into tomatoes Add tomatoes, salt, sugar, pepper, basil; bay leaf, and olives to browned liver Stir to blend season ings Cover and simmer slow ly for 20 minutes Serve hot FRESH TONQUE WITH MUSTARD SAUCE 1 beef tongue, 2 to 5 lbs, Cold water 1 small onion, sliced " VcmDcile SILO UNLOADERS Double augers deliver more silage per minute even when silage is deeply frozen . . . and at a lower operating cost. Patented V-paddle impellers throve ... not blow .., silage down chute. Adjustable drive hubs give positive traction in all types of silage. Three-point suspension keeps unloader level at all times. Straight-out Auger Feeder With Van Dale units you can custom build the bunk feeding set-up to fit your needs. Drive section includes hopper, drive as sembly and 10', high capacity 9' auger. Additional auger sections are In 10' units and are easily coupled. Feed-R-Flo Bunk Feeder The new, all metal complete feeder. High capscty 9' auger rotates within tube. Gives all-weather protection, even feed distribute tion, and lower operating cost. Conveyor Trough An Important link In automatic feeding. Positioned below silo chute, the VanDsla conveyor trough carries the silaga to tha bunk feeder Primary section includes hop per, drve assembly, and .10', 9' auger. Additional 10' auger sections may bf added. 1 tablespoon salt 10 whole black peppers 1 bay 1 leaf , Mustard Sauce* Place tongue in large saucepan, and cover with cold water. Add onion, salt", black peppers, and bay leaf. Bring to the boiling point, reduce heat, cover, and simmer un til fork-tender, about 1 to IV 4 hours per pound. Remove tongue from wa ter. Cool slightly. Cut off bones and gristle at the thick end of tongue. Slit skin from thick end to • tip on under side. Use a paring knife to loosen the skin at the thick end. Pull and peel the skin off from thick end to tip. For hot service, slice tongue V* inch thick. Cut cold tongue thinner. Serve hot or cold with Mustard Sauce. ‘MUSTARD SAUCE 2 tablespoons butter or margarine 2 tablespoons flour IVs cups milk Vs cup prepared mustard 2 teaspoons sugar Vz teaspoon salt 1 teaspoon Worcestershire sauce. Melt butter or margarine in a saucepan Stir in flour Add milk and stir constantly until mixture thickens. Stir in mustard, sugar, salt, and Worcestershire sauce. Reduce ■ 220 W. KING ST. I Lane. Go's Largest ■ Shoe Store ■ All Ist Quality p SUPER LOW PRICES SHOES ANNOUNCING... PAID ON SAVINGS 25 North Duke St. Sell Service NEW DIVIDEND PER ANNUM ALL ACCOUNTS INSURED TO $lO,OOO I FIRST FEDERAL! (Javinps and /ojan ASSOCIATION OS LANCASTER heat and simmer very slow ly 10 minutes. Serve warm. Makes about Wz cups. SCRAMBLED BRAINS AND CHEESE 1 set calves "brains (about 1 pound) fresh or frozen 2 tablespoons butter or margarine 8 eggs 14 cup milk V 6 teaspoon salt y» teaspoon pepper Vz cup shredded American ' cheese 6 slices buttered toast 2 tablespoons chopped parsley .To cook Brains: Soak brains in 1 quart water and 1 table spoon salt for 15 minutes. (If I! PENN SQUARE MUTUAL FUND Investing in Diversified Securities lor INCOME and CAPITAL GAINS Possibilities NO BUYING CHARGE NO SELLING CHARGE Subscriptions Accepted With No Minimum Share Requirements Free of Pa. Personal Property Tax in opinion of Legal Counsel NON-ASSESSABLE J. L. HAIM LISTEN TO WCOY-COLUMBIA 1580 ON THE DIAL i* 12:05 to 12:10 Daily For accurate up to minute data on stock pricesr CUSTOMER PARKING IN REAR Phone EX 7-2818 Lancaster brains are irozen, let thaw in water.) Drain brains and place on paper towels. Using tip of paring knife and fing ers, lift and peel off thin membrane covering. Cover brains with cold water and add 1 teaspoon salt. Bring to the boiling point, reduce heat, and simmer 15 mutes. Drain and rinse wi * cold water. Drain thoroughly. To Prepare Scrambled Brains and Cheese: Chop cooked brains and brown in butter in a skillet. Add eggs beaten with milk, then salt, pepper, and cheese. Cook, stirring occasionally, until set. Spoon onto toast and sprinkle with chopped pars ley. Serve hot.