Liver a la Creole
Take a fine calf liver. Skin well and cut in thick slices. Season with salt and pepper. Fry in deep fat and drain.
Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in parsley and pour at once over liver and serve.
Chicken Croquettes
| 1 pound of chicken 3 teaspoons chopped parsley 1½ cups cream 1 small onion ¼ pound butter ¼ pound bread crumbs season to taste 1 pinch of paprika |
Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.
Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.
Nuts as A Substitute for Meat
Although many are trying to eliminate so much meat from menus on account of its soaring cost, the person who performs hard labor must have in its place something which contains the chief constituents of meat, protein and fats, or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known. Ten cent's worth of peanuts, for example, at 7 cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at 25 cents a pound.