Evening Republican, Volume 17, Number 128, Rensselaer, Jasper County, 29 May 1913 — TRY THIS FOR SUNDAY TEA [ARTICLE]

TRY THIS FOR SUNDAY TEA

Bimple and Appetizing Meal That Evolves Minimum of Work on the Sabbath Day. This is what Marjory “created” for Sunday night tea, It being her duty, as mother's oldest little girl, to prepare the Sunday suppers: She took six eggs and boiled them half an hour; peeled off the shells and chopped the whites fine, and added them to two cups of cream sauce, with half a cup of finely minced boiled ham and pepper to taste. On a hot platter she arranged six slices of bread, the crust removed before toasting; completely covered the toast with the sauce mixture and arranged two hoopu of gold around the top of the yolks pressed through a sieve. In the center she put a few tablespoonfuls of green peas and a little border of green peas around the edgfe of the platter. She explained that the ham was just the crumbly scraps she found in the dish in the pantry, and the peas might have been uded for a luncheon dish or dinner Balad the next day, but no one mentioned that, as the dish was so pretty and good, and a credit to the inventive genius of a twelve-year-old girl