Evening Republican, Volume 17, Number 301, Rensselaer, Jasper County, 18 December 1913 — DISHES FOR SUNDAY SUPPER [ARTICLE]

DISHES FOR SUNDAY SUPPER

Something New That the Family and the Guests Wifi Be Sure to Appreciate. For a'change on Sunday night try this safetd: Marinate with your fa<-' vorite thin salad dressing three-quar-ters of a pint of any cold meat or fish (never mix meat and fish) two tablespoonfuls of capers, one egg boiled hard chopped, one tablespoonful each of olives, dill pickles and pimentoes, two gashes of paprika, celery salt to taste; stir well. Serve cold in two hours on lettuceleaves garnished around the edges with slices of hard boiled egg, sprigs of parsley and thin slices of Swiss cheese. Another supper dish is made of one pint of macaroni measured after boiling, which Is about one-third of a package, one-half pint of stewed tomatoes, to which are added two bouillon cubes, one gill of grated rich cheese, two tablespoOnfuls of chipped bacon and one of bacon fat, one tablespoonful of minced onion, one tablespoonful of chopped parsley; salt and pepper to taste. Rub a baking dish with bacon fat. Mix all ingredients thoroughly, put them into the baking dish,'brown in a hot oven. Both dishes are > satisfactory served with graham toast.