The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-12-01
Some Desired Recipes.

Will you be good enough to let me have
the following recipes?
IL. Stuffed green peppers.
- Individual Charlotte russo
% How do cafes make their baked pota-
toes so puffy? Do they scoop out the inside
and mash it, then NIL the skins with IT?
- Must peas always be strained outof
the liquor in which they are boiled?
IS. Potatoes au gratin? find no dIrec-
lions for making this dish in any Of my
cook books Mrs r S. p
STUFFED PEPPERS. - Mince enough
cold chicken to make a cupful and mix
with it two tabIespoonfuls Of minced cold
boiled ham and one of melted butter.
Select fne peppers Of uniform size; re-
move the stems so that the peppers will
stand upright. Then cut piece from the
blossom end large enough to allow you to
dig out the seeds. Do this with pair OF
sharp scissors and do not let the seeds
touch the sides Of the peppers in with
drawing them The peculiarly pungent
taste, unpleasant to many, lies in the seeds.
Parboil the emptied shells for five minutes
to make them yet more mild. Lay them
then in ice water to make them firm enough
to hold the stufing. When they are cold
wipe and arrange them in a buttered bake
dish: fill with the prepared mixture anG hit
the scalded tops on again.
Pour about them a cup of chicken stock,
made by thinning gravy from the roast
fowls with little water. II you have
none, substitute a 10 cent can Of strained
chicken broth. Bake, covered. half an
hour.
You may vary this popular dish by filling
the prepared peppers with forcemeat or
crumbs, chopped pork. and tomato sauce;
with rice seasoned with cheese; with cold
minced fish or with French mushrooms,
haIved and mixed with a good drawn
butter.
INDIVIDUAL CHARLOTTE Russo
Slice a stale sponge cake rather thick and
cut each slice round with a cake cutter
Stir half a cupful OF powdered sugar into
a pint of chilled cream and whip stiff. This
done. stir into the standing whipped cream
two teaspoonfuls OF vanilla or other es-
sence.
Fit a round OF cake into the bottom OF a
china maple -; soak it with wine or with
custard, as you prefer. Fit strips Of the
cake around the sides OF the maple to line
it even with the top. Heap the whipped
cream Within the cup thus mace, and lay
a maraschino cherry upon the top.
Eat from the maple.
OR-You may bake &" individual sponge
cake in cups with straight sides and when
they are done and cold excavate the centers
carefully; then I'LL with the whipped cream.
g. have never eaten potatoes that
claimed to be baked and we're merely skins
stuffed with mashed potato. The cheat
would be too palpable. A perfectly ripe
and sound potato will bake mealy." II
is also the practice Of the cook to test the
mealiness and whether it is done to the
heart by skillful pinch that breaks the
skin slightly and makes the contents soft
and friable.
4. Yes Peas should always be drained
in a hot colander. Season with salt and
pepper and after they are dished stir in
lightly a good lump OF butter. Set in the
oven for one minute to heat them through
and serve. It is slovenly to send them to
table swimming in liquid.
POTATOES AU GRATIN.-Pare ana
slice the potatoes rather thin and put in
layers into buttered bake dish, sprinklfnS
each layer with salt, pepper, and bits of
butter.
Pour into the dish a cupfuI OF hot water
and cover closely. Bake for half an hour
and pour In a cupful Of hot milk into which
you have stirred a dessertspoonful Of but