Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-02-05

the quantity desired: flavor with salt and
! pepper: FIJI the peppers. sprinkle crumbs
| on the top dot with butter. and bake
| The meat having already been cooked
once they do nos need Very long-just
| enough to thoroughly heat the meat. and
| then the peppers look better to serve if
not all .shriveed up, as they do when
| baked a long while.
| When you use the meat in the form of
croquettes some chopped pepper makes a
new and delicious addition, and very much
| improves the flavor.
| Any leftover vegetables may be used
to advantage by baking in pepper cases.
| The peppers should first be prepared
| given above by cutting in half length
wise and removing the stems and seeds.
! The piece of cauliflower that is left may
| be broken into pieces mixed with thick
cream sauce put into the pepper shells.
| the top covered with crumbs and dotted
| with butter and baked. String beans are
! treated in the same way. and squash.
beetS, onions and mashed potatoes are all
given new attractiveness. very foreign
| to the usual dab of warmed-oVer VeSeta-
| BILE.
For any one fond of carrots they are
made doubly delicious when cooked in
peppers. and it makes a novel way to
| serve them after they have grown large
| and are no longer delicate enough to
serve by themselves Cut the carrots into
| dice and boil in sailed water until tender.
| Make q thick cream sauce and mix with
the cooked carrots. Fill the peppers
| which have been cut in two lengthw!se
and the seeds and stems removed, cover
with crumbs, dot with butter and bake
/ about half hour
| The Creole recipe to stuff peppers is to
! cut in two as given above. as many pep
pers as you wish to serve. Remove the
/ skins from some ripe tomatoes by pour
| ing boiling water over them and then
peeling. Cut into small pieces. add d
i lump of butter, a tablespoonful or SO of
sugar some grated onion. salt, and
| enough dry bread crumbs to thicken suf-
| ticienty. Cock about ten minutes over a
| slow fire, fill the peppers, putting crumbs
| and tiny bits of butter on top; put into a
pan and bake in a hot oven for half an
| hour. The quantities are not given ex-
| actly because the size OF the peppers and
| tomatoes vary so. but to four large pep
pers use four large, ripe tomatoes, one ia
| blespoon sugar, one teaspoon grated onion
and three-fourthS cup of dry crumbs.
| Canned tomatoes can be used exactly as
| well. and some people think that to use
| shredded wheat powdered up makes them
| much more delicate than if made with
crumbs.
Corn is simply delicious when cooked
| with peppers. One way is to simply
cut off the cob, taking care not to cut
! too deep. and scrape the cob with the back
of knife to get all the juice of the
kernel: season highly with salt and pep
per, and quite a good deal of melted but
ter Fill the pepper shells dot with
butter and bake forty minutes.
Peppers are quite boon for the salad
course, for they make such attractive
individual salads; or, if one large dish
is wanted, by using both the red and
green peppers and arranging on a bed
of lettuce leaves or cress, garnished
with hard cooked eggs.
Cut the peppers in halves and fill
with mixture of chopped apple and
nuts, marinated with mayOnnaise. and
with a whole nut meat on top. We use
apples, chopped celery and mayonnaise.
We use some icy cold tomatoes, which
have been skinned. cOarsely chopped and
mixed with some finely cut up pepper
and marinated with French dressing Mix
cooked caulifioWer fiowerets with mayon-
naise and serve in red pepper shells on
lettuce leaves. with maEOnnaiSe on top.
Here is new combination which
makes very pretty salad indeed: Put
one large pepper in the sunlight for
several days, turning so it will get red
all over. Remove the stem and seeds,
chop rather coarsely, and add one green
pepper, also chopped. Cut some ripe
tomatoes, which have been skinned and
chilled. into very thick pieces. and ar
range on lettuce leaves. Heap the pep
pers on each piece of tomato, and pour
French dressing over all.