The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1914-06-12
BOTH FOOD AND RELISH
GREEN PEPPERS SHOULD Al.
WAYS BE ON MENU.
Many Combinations In Which They
May Be Empioyed-stuffed With
Beef, Veal, Chicken or Fish
They Are Delicious.

Green peppers are used with equal
success as a decoration and as
foundation. There are numberless
combinations that may be worked out
with peppers. aud they should be used
IN some form orary day during the
season.
pepper riish may be made by
chopping the peppers quite fine, either
alone or with cucumbers. onions or
green tomatoes. After being seeded
and all scalted the chopped peppers
are sailed very slightly and covered
with boiling vinegar A little horse
radlsh may be added.
To male pepper vegetable hash run
through a food chopper sufficient cold
boiled potatoes and uncooked seeded
peppers TO make three-auarters OF
pint each. Add a quarter of pint OF
chopped onion and the pepper juice.
Mix and season with salt Melt two
tabespoonfuls of butter In frying pan.
then two tablespoonful of milk or
stock Cook until Drowned on one
side, then turn 1t over like an omelet
and brown on the other side.
Almost anything may be used for
filling In peppers. Finely shaved pep
pers are good addition to almost
any salad. and particularly good
| sandwich Is made from any sort OF
| coarse -four bread we'll buttered and
with filling Of shaved peppers. over
which little olive oil has been
dripped. Peppers are also very good
when fried in olive oil and served
with beefsteak. They may be mixed
with onions aud piled around the
steak in a covered dish and left to
| mellow.
Stuffed With Beef.-Take one on
ion, eight green peppers, ons pound
OF lean raw beef, one egg Jne tea
spoonful of salt, one-eighti teaspoon
full OF pepper one tablespoonful OF
onion grated or chopped very fine
| Cut off the tops OF the peppers and
remove the seeds. Mix the meat with
the egg and the seasoning and fill the
peppers with this mixture. Put the
onion In the stewpan and just cover
with water. Put the peppers In this
and stew until they are done.
Stuffed With Veal or Chicken
Take some large peppers. soak then
a few days In salt and water, changing
the water constantly to make them
lees pungent Cut out the vein that
makes them so hot and stuff them
with finely chopped veal or chicken
seasoned with salt, butter. little
onion and parsley, some sweet herb
and crumbs Of bread Stuff the pep
pers and fry in butter. Serve with
rich gravy
Stuffed With Salmon-Cut the stem
end from green peppers and scoo'
out the seeds. Make salad Will
one can OF salmon. one teaspcon'ul o
pepper seeds, one cupful of chopped
celery and sweet pickles. Mix Will
thick mayonnaise Stun the peppe
shells and serve on lettuce leaves.
stuffed olive or piece of parsley ma,
be tucked in the end of the peppe
as a garnish
Stuffed With Oysters--Remove tn
stems and seeds from six green per
pors. Parboil twenty-five oysters u
their own liquor and season with salt
Chop fine half of large pepper an
one very small onion. and fry In bu'
ter. Mix the fried pepper and ohio
and oysters together, and add brea
crumbs until the stuffing Is Of suit
able consistency. Stuff the peppers
dot with butter and bake until brown
These may be served with tomat
sauce or with cream sauce.