Evening Republican, Volume 19, Number 152, Rensselaer, Jasper County, 28 June 1915 — HOT WEATHER MEALS [ARTICLE]

HOT WEATHER MEALS

COMBINATIONS THAT GO WILL IN THE SUMMER. Hot Savory and a Cold Salad Are Always to Ba Recommended—~6omo Suggestions That Are Worth Remembering. A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for the disposition of left-over scraps of meat, fish, etc.” The foundation of a savory is usually a triangle on a finger of buttered brown thread toast, or fried bread, pastry or bisculL The filling may be varied indefinitely, and its arrangement depends upon available materials. Here are ft few suggestions for the use of materials common to all booseholds: Tomato Toast. —Half an ounce of butter, two ounces of grated cheese, one tablespoonful of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture. Ham Toast. —Mince a little left-over boiled ham very finely. Warm it In * pan with a piece of butter. Add a litthe pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may bo used up In a similar way, and make an excellent savory to serve with a green salad. Sardine Savories. —Sardines, one hard-boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the awhite, the yolk and the chopped parsley. Season with pepper and salt. Oyster B*voriet. —These make ft more substantial dish, and arfe delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon; the bacon that can be purchased already shaved is best for tho purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper. Cheese Bavories.—Butter slices of bread and sprinkle Over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until thq bread is colored and the cheese set. Serve very hot.