Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-10
TOMESTIC
~ SCIENCE,
Conducted by
Mrs. Alice Gilchell Kirk.
Peppers Are Popular.


Ii would seem at first glance to-
some readers that peppers are pep
pers.'' but they are not any more
than IAN egg is an egg" The house
keeper is unusual these days who is
found without one or more Varletles
in her refrigerator. The sweet green
pepper has become almost a FAD with
Americans and the fresh red sweet
Pepper should be just as universally
used, but it is not.
we have become SO used to as
sociating hot with the red peppers
that we buy the canned pimento or
Spanish sweet pepper which Is not
any more expensive, but does not
keep very we'll when a can is opened
They are delicious in flavor and add
much to both taste and looks when
used with other foods.
If we are able to buy sweet red
peppers in the market it should be
simply the green pepper allowed to
ripen. If it is q hot pepper when
green, ii is a hot pepper when ripe.
These peppers are easily canned or
picked if desired. But they are, rare
" expensive and are fresh nearly the
year round.
stuffed Baked Peppers.
Materials-Red or green sweet pep
pers, eight: tomato pulp, one cup;
white bread crumbs, one-half cup;
meat stock, one cup; flour. two table
spoons; butter, two tablespoons; onion
Juice. one tablespoon; salt, paprika.
tensils-Measuring cup, table
spoon, saucepan, baking pan.
Directions-Cu the tops from the
peppers and remove the seeds and
! coarse veins. Cover with boiling
water. and let stand five minutes.
Stand them in a well-greased baking
| pan and fill with a mixture made
| from materials given. Rub butter
and -four together and add to the
hot stock, cook until it thickens, then
add the remaining ingredients and
| stuff with peppers. Cover with but
tered bread crumbs and bake IN a
moderate oven one-half hour.
Chicken stuffing.
Prepare the filling for the peppers
as given in the above recipe substi-
| tuting the chicken in place of the to-
mato, or any other cold meat may be
used and one tablespoon chopped
parsley.
! Rice or Macaroni Stufiing.
Material--Rice or macaroni, one
cup; chicken or veal stock; finely
chopped onion, one-quarter cup; melt
| ed butter, two tablespoons; finely
chopped mushrooms, four table,
spoons; salt, paprika.
Birections-Cook the rice or maca-
roni in the chicken stock until ten
der: add the remaining ingredients
and fill the peppers. Bake one-half
hour in a moderate oven.
Stuffed Peppers.
IA
! ends, remove seeds and parboi pep
pers, allowing one-eighth teaspoon
soda to one quart of boiling water
To one-half cup cooked rice add one
half cup of highly seasoned tomato
PURGE. Let stand until rice has alb.
sorbed tomato; then add one sweet
bread cooked and cut in small pieces
and salt and paprika to taste. FIJI
peppers with mixture, cover with but
tered crumbs and bake until crumbs
are brown. Place on circular pieces
of sailed bread.
Peppers are used in most all vege-
table salads and many salad dress
ings; also In soups. sauces and meats
as fiavorfng.
Pimento salad.
Material-French dressing; pimen-
tos, two; Philadelphia cream cheese:
chopped nuts, one-half cup; cream
lettuce.
Utensils-Bowl, bowl and chopper;
utensils for making French dressing
Wash pimentos and dry
on a towel or use fresh red or green
ones. Fill with the cheese which has
been slightly sailed ana has In it the
finely chopped nuts and just enough
cream to blend all together. Put tht
filed piInentos on ice and let gel
very cold. Just before serving slice
with a very sharp knife and place
carefully on lettuce. Season all witt
| French dressing Serve with ribbon
or brown bread sandwiches. Wher
used with red peppers, pistachio nuts
make q good contrast.