Mcallen Daily Press

Tell me what you eat and I will tell you what you are' is a familiar quotation which may have some basis in fact, particularly in the case of children. Children need the right kind of food in order to be properly nourished, and without proper nourishment, a child is handicapped in school and out, in work or at play.

Since the child is growing, the building foods such as meat and eggs, are important parts of the diet. These furnish the protein needed to build and repair body tissues. Calcium and phosphorus likewise are needed to build straight, well-formed bones and teeth, and iron is an essential in building rich red blood. Calcium is furnished by milk and certain vegetables while meat is an excellent source of the other two important minerals, iron and phosphorus.

These foods, together with fresh vegetables and fruits, form the basis for the well-balanced diet.

Since school days are here, it is time now to examine our menus to see that they are furnishing all the essentials for proper nourishment.

Liver is one of the richest foods in several dietary essentials—in fact it is so valuable in the diet that many nutritionists recommend that it be served at least once a week. So Inez S. Willson, home economist suggests two ways of preparing liver for wholesome children's meals, and they are so good that others in the family will welcome them, too.

SPANISH LIVER

2 pounds beef or pork liver (in one piece)
1 medium onion
1 cup tomatoes
Salt and pepper
4 slices bacon

Wash liver and place in a baking dish. Sprinkle with salt and pepper. Cover with slices of bacon and onion. Pour tomatoes over all, cover and cook in a moderate oven (350 F.) until done, about one hour. Serve with tomato sauce.

LIVER AND NOODLE LOAF

1 pound liver
1-2 package fine noodles
2 eggs
1-2 cup cream
1 tablespoon melted butter
Salt and pepper

Pour hot water over liver and let simmer for two or three minutes. Then chop it quite fine or grind it. Cook the noodles in boiling salted water until tender. Beat eggs, add liver, noodles, cream and butter. Bake in an oiled ring mold in a slow oven (300 F.) for about forty-five minutes, or until heated through and set. To serve, unmold and fill center with a creamed vegetable such as creamed asparagus.