Evening Republican, Volume 17, Number 287, Rensselaer, Jasper County, 2 December 1913 — TO ACCOMPANY MEAT [ARTICLE]

TO ACCOMPANY MEAT

PREPARATIONS OF VEGETABLES that are Favorites. Scalloped Tomatoes Will Always Bat Enjoyed—Spaghetti In Real Italian Style—Red Pepper Salad la ExcellenL Scalloped Tomatoes—ln the bottom) of a buttered baking dish put a layer of tomatoes (peeled and cut iu small) Slices) ir*rSprißklfßgiOf: pepper; then a layer of chopped onion and green pepper. Add a few bits of butter, cover with bread crumbs, then another layer of tomatoes, etc., until the dish is filled, the top layer bf fine' bread crumbs covering the dish, and bake in a moderate oven about 45 minutes to brown the top. Remove the cover ten minutes before the tomatoes are done. Spaghetti—Spaghetti, Italian style, can be prepared with very little trouble in the following manner: Put the spaghetti (without breaking) into boiling salted water, boil* rapidly uncovered from 30 to 40 minutes. While it ia cooking open a can of tomato soup, heat the contents in a saucepan, add a lump of butter, a good sprinkling of onion salt (or a spoonful of onion juice), a little celery salt and a dash of pepper. When the spaghetti is done, drain and cover with this sauce. Serve at the table with grated Parmesan cheese. Lentils—Wash the lentils and soak them over night. Next morning drain, cover with boiling water and cook slowly one hour. Drain and press through a colander. Return to the saucepan, season with salt and pepper and add a good-sized lump of butter. Beat thoroughly over the fire until hot. The lentils should be of the consistency of mashed potatoes. Pour over each serving a tablespoonful of totpato sauce or chili sauce. Red Pepper Salad —Wash, and cut the peppers In halves (lengthwise), removing the seeds. Cover with cold water and cook until tender, but not too soft. Cool and cut into - strips. Serve on lettuce with French or Italian dressing.