By Flora L. Carl and Letha K. Jopling
Summary: During World War II, it was most important that people knew how to get more nutrition and value out of livestock. This informative, instructional document discusses the preparation and nutritional value of organs such as brains, sweetbreads (thymus and pancreas), liver, kidney, heart, pigs’ feet, tongue, and spleen. (Such organs, it’s worth noting, are richer in vitamins and minerals than muscle meat, which is why many tribal societies prized them above all). Recipes include Liver With Bacon, Kidney Stew, Bone Marrow on Toast, and Oxtail Soup. From the Agricultural Extension Service of the College of Agriculture at the University of Missouri. Reprint 38A, 1943.