Show savory snacks for late suppers pers r PA by CAROLINE B KING culinary expert and lecturer on domestic science scalloped rice and cheese voll one half hair cuprill or of rice in a juart of walled salted water till tender but not broken brohen deain rhose with cold water plaice place in ID layers in a but hered balling baking dish alternating thin layers of Switzer switzerland laud cheese and minute stileos of onion and green pepper when the dish Is tull full pour out ovel it two CUPI 1114 of strained pulp bake naif so ao hout hou in a moderate oven then top LOU velh with thinly sliced bacon and and bake until crisp aud and brown tied applean ind cheese core anil and alle tart firm apples crosswise Ith thouc peeling fry in hot liati ii rat at turning occasionally until anely browned place ilace on a nol hol intille amie browning squares ol 01 swiss cheese in ili the tot fat place the laete e on the apples aind aad sarp it at owe nine with gra lidin bread and i heti 1 onn ct beal four egg CURS to 10 a light roth froth idding ii 11 or of waier wafer for bah euk egg seaon seii ain with salt and turn into inlo HIP lip oniell pin 1014 iii 11 ilal lual before folium afraid lives lires of f stint alleese rut cut acety linn flim lad shies blues of av linn lan arlly it liv n u llie tie ocelot told oil alli ilip to ii n R lil 1111 serve al nine till i malbi aon C W rout slur lie ril nicais rd berv erv thin and toast to a crisp oron drown spread with thin slices of 0 switzerland cheese sarn sprinkle with pap paprika rilia and place in tile hie oven until cheese melts melta slightly and the paprika blonds blends aito tl it serve very not hot potatoes Poti and ets eggs a la in suase fry one fourth pound or bacon cut in dice until crisp add a tahle table or chopped onion a table or of chopped green pepper and a cupful or of cold boiled potatoes cut in cubes when these begin to brown and add naif ball a cupful of real swiss cheese cut in bits deal beat two 4 eggs and told fold into the other ingredients gred lents stir vigorously until brown turn tart out oo on a hot platter and garnish with parsley rye bread rounds cut rye bread to in thin slices then into rounds with a biscuit cutter 1 1 butter and top alth with sliced switzer 1 land cheese and spread with finely it chopped boiled nam ham moistened with a white sauce flavored with ith wor or cester shire sauce add enough mustard to give piquant flayer flavor place in a hot oven until the cheese bollens and the horn ham filling Is heat beat I 1 ed well top rap each round with I 1 chopped pickles and serve 4 cheese dessert Dess crl place thin slices or 0 swiss cheese on sal saltines tines and place in ID the oyen oven 4 heated through garnish with u raspberry ris rasp pheny beriy jam or quince lelly jell |