New-York tribune., 1905-08-14
STUFFED VEGETABLES.
Pleasing Change for Summer Table
When ApDetite Flags.

welcome on the table at this season. when the ap-
petite is apt to flag. Stuffed vegetables. such
tomatoes. onions. cucumbers, lettuce. eggplant, po
tatoes, peppers. artichokes and mushrooms make
delicious change. They not difficult to
prepare some housewives imagine and may
often be means of genuine economy. The house
wife with a propensity for saving stale slices of
bread to use in unsavory bread puddings may in
stead utilize the crumbs in a delicious stuffing
Bits Of veal and chicken also be saved for this
purpose
a simple stufing Of grated bread crumbs, butter
and seasonings exactly like the stufing used In
chicken and turkey is appropriate for tomatoes
eggplant, cucumbers and peppers. A chicken
veal forcemeat is often used in lettuce mushrooms
and artichokes
Country sausage is also good as a stuffng. but
only sausage very free from grease and in small
quantities should be used. Onions stuffed with
sausage are unusually appetizing Spanish onions
are the best for stufhng Boil them for about If
teen minutes or until rather tender. but not until
they break Then take large part of the in
side, leaving thick shell; fill with sausage adding
little gravy beef extract TO noisten it. Season
with pepper and salt. Pour the gravy around the
onions and bake them until crisp and brown. bast
ing from time to time. Onions stuffed in this way
are OF course, more appropriate during the chill
Gays OF autumn, when country sausage is in the
height of its season. Onions are sometimes stuffed
also with veal and other forcemeats
Use only mild Spanish peppers to stuff Plunge
them in boiling water, then remove the skins and
cut on the cap" at the stem end. Take the
inside and all seeds and fill with sausage or other
stuf1ng. Replace the covers or ''caps'' and rub
the peppers with melted butter Law them in a
baking dish and roast them for twenty minutes
FlckIeo peppers filed with tongue and covered
with Inayonnaise are sometimes served as salad.
Cucumbers, after being stuffed with breadcrumbs.
properly seasoned, are either stewed in q rich
sauce or baked. Other stufings too are used for
TINS yegetable. Before eucumbers used they
N IN hA SIR 0Ty+i tbTrfea
and scoop out a large hollow from the inside of
sun sprinkle the tops % with sfeS bread crumbs
ana bits OF butter and bake them in hot oven.
too many other rich dishes in large quantity.
stgqifed potatoes are merely baked potatoes the
ln5.oe OF which is removed mixed with pepper.
salt butter and grating Of rich cheese, and then
Rules for stuffed lettuce and artichoke stuffed
with mushrooms have been lately given in these
Following a few good rules for stuffed
vegetables:
STUFFED MUSHROOMS.
For twelve good sized mushrooms OF a cuplike
character, use six tabespoonfuls of finely chopped
cooked chicken, three tabespoonfuls Of stale
bread. gill Of stock, two tablespoonfuls of butter
a teaspoonfu Of salt, half a teaspoonful of onion
Juice, one-fourth of a teaspoonful of pepper
eupful Of bread crumbs, grated. and the juice of
NJ Mix < the tablespoonfuls Of bread and the stock
and other Ingredients except one tablespoonful Of
butter and the cup of bread crumbs.
AS they are. peeled drop them into aciduiafed
water-using half a lemon to every pint OF water
When all are peeled put them, in two or three
rows Nm IN shallow baking pan with the gill side
the forceneat Spread thickly with the rest Of
the grated crumbs and the second tablespoonful
or butter. Cook them in a moderate oven for
ten minutes.
CUCUMBERs STUFFED WITH VEAL.
For six or seven persons use four cucumbers of
medium size. Pare them and. after removing the
END. cut each cucumber in two and take out the
seeds with an apple corer. Put a tablespoonful OF
saiI ana about four cups of cold water a
oasln ana then add the cucumbers. and put them
IN cool place, where they remain until the
stufflng is made.
Chop enough veal to make a generous half-cup-
Iui- ABOUT quarter OF a pound Of lean veal will
% enough Put quarter Of cup Of milk and
one-Sxth OF cup of soft stale bread into q eaUce-
pan on the stove. Cook the mixture until a smooth
paste is formed. 1t will take about ten minutes
Mix this paste with the veal. and also add half a
teaspoonfuI OF salt one teaspoonful OF butter a
WeH beaten egg, one-fOurth Of teaspoonful of
and one-eighth Of a teaspoonful of thyme.
After removing the cucumtc tcrs from the water
wipe them with a sofs towel. Fill with the force
meat, packing closely Put them in a stewpan
veal stock II the stock not previously sea-
soned, add salt, pepper and bay leaf. Cover, and
simmer them for three-Guarters Of an hour. Serve
them on dainty slices Of toast.
sauce made as follows may also be served with
them: Mix g tablespoonful each OF butter and
-four Then add cup and half Of white stock
tiny piece of carrot, tiny slice Of onion a sprg
of parsley q Glove. a bay leaf a slight grating
OF nutmeg, half teaspoonful OF salt and one
fifth OF teaspoonful of white pepper. Simmer
add a teaspoonful Of lemon Juice: strain and send
TO the table with the cucumberS.