Evening Republican, Volume 18, Number 77, Rensselaer, Jasper County, 31 March 1914 — FOR SUNDAY EVENING [ARTICLE]

FOR SUNDAY EVENING

APPETIZING HOT bIBHEB TO SERVE AT SUPPER. ~ ■■ Good Thing About Them Is That Their Preparation Will Not Com- t pel Mother to Stay In Kitchen All the Afternoon. At this time of year a hot dish at! the Sunday supper table is always Welcomed, especially If it happens to be a bit unusual. There are a number of dainty, savory dishes that can be easily and quickly prepared. Theso are the kind that will appeal to the mother, who will certainly not wish to spend the afternoon In the kitchen, however much she may have the welfare of the family at heart. Some of the dishes can be prepared beforehand and can be cooked or repeated in the time It takes to set the table. Take, for Instance: ~ Baked Sausages—When preparing the potatoes for dinner cook an extra, quantity. Mash smoothly and mix in. a little well beaten egg. Butter individual pans and fill with the potato, brushing over with milk or beaten eggBuy the very small sausages and, cutting apart, boll for five minutes. Join; the ends with a wooden toothpick before putting into the water. Form a> ring of the potato and lay the sausage upon It, then put into the oven and! bake until the top Is brown. Pin a little doily around each dish andi serve on a plate garnished with a sprig of parsley. Chicken Rolls —These can be prepared the day before If, when cold, they are wrapped in wet paper to keep them moist. Supposing there is any chicken left over. It may be augmented by a couple of slices of cooked ham bought at the delicatessen. Chop ham and chicken fine and mix together with a white sauce, a dash of red pepper and minced parsley to taste. Roll 1 out a fairly rich pie crust very thin, cut Into squares and lay a spoonful of the mixture upon each. Form Into rolls or turn over three-cornered fashion and brush with a well beaten egg. Bake in a hot oven until nice and brown. A few minutes will suffice tor reheating when wanted for the table. Serve on a folded napkin and garnish with parsley. Fresh, crisp watercress is nice with either dish suggested. Sweetbreads With Mushrooms— Mushrooms are moderate In price just now, and combined with sweetbreads make a delicious dish. When the latter comes from the butcher soak in cold water for two hours then cook for five minutes in boiling water. Drop from this Into cold again and remove the fibers. Cut Into pieces and fry in butter with about equal quantities of mushrooms, or as many as desired, When nicely browned blend a little butter and flour and make into a white sauce with a cup of thin cream.