The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1914-08-13
USES FOR THE
. GREEN PEPPER

There Is apparently no end to the ways
In which the resourceful cook can use
green peppers. Any number OF changes,
for instance, may be rung on the ia
miliar and appetlEing dish. Of stuffed
peppers through the use of left-overs
In the shope Of cold meats. bread crumbs.
rice, and chicken. Peppers also may be
chopped or put through the meat grinder
and added to hashes OF various kinds,
used as case or shell to hold salads or
cut in rings TO garnish them, to say
nothing OF the important part they play
In chopped pickles, relishes, and the
favorite Creole sauces served with many
rice and egg dishes.
For stunning, peppers OF as nearly uni
form size as possible should be selected.
Cut a slice from the stem end OF each.
take out all seeds and white fiber, and
parboil or place in scalding water for
about fve minutes. II the peppers are
not OF the sweet variety, a little longer
stay in the hot water will take out some
of the burn" besides Ioosening the skin.
An old way OF getting nd OF the skin
was to drop the peppers In hot fat or
oil for a few minutes and then rub them
briskly with a coarse cloth. but this Is
q little more trouble and much warmer
work nan most women who do their own
cooking care to undertake. on q hot sum-
mer day.
Excellent Filling.
A mixture Of boiled ham or corned
beef and bread crumbs. seasoned with
onion juice and salt. and bound with a
raw egg. makes one OF the best liked
and most digestibIe filings, but a few
experiments will show that zest can be
added TO almost any Of the usual odds
and ends found In the icebox-even unto
cold creamed potatoes-by warming over
in peppers.
To make Spanish rice. wash the rice
thoroughly in several waters, and cook
for half an hour in q double boiler with
twice its bulk of sailed, boiling water.
Drain of the water. cover, and cook in
the double boiler for half an hour longer.
or until every grain stands out dry and
distinct e.
For the sauce, add two chopped pep
pers to the solid part OF a can Of to-
matoes, season, and let simmer down to
half the quantity. Put through a fine
sieve; thicken with one tablespoonful OF
flour and one of butter rubbed to a
smooth paste. and pour over the rice. A
small quantity OF chopped onion or a
few drops of onion juice is sometimes
added. but this is optional II fresh
tomatoes are used. four large ones scald-
ed and peeled will furnish about the,
right proportion
In q Salad.
Sliced peppers. tomatoes. and onions
can be arranged on white lettuce leaves
and eaten with French dressing, or the
scooped-out peppers may be filled with
potato salad. a mixture OF chopped beets
and hard-b boiled eggs marinsted with
French dressing, or with canned salmon.
fresh crab meat, or any cold fish that
can be picked on in large fakes. A may
onnaise dressing, to which a small guam
tity OF chopped olives, parsley. capers.
or cucumber pickle has been added. Is
usually served with such a salad.
In the Southern States. where the pos
sibilities Of peppers are better under
stood than IN the North. they are fire.
quently stuffed with a mixture of shrimps
and rice or with sweetbreads. The host
ess who serves either OF these dishes at
her luncheons will find II an appreciated
novelty OF delicious favor and attractive
appearance, especially II served on rounds
of b6ttered toast with Hollandaise sauce.