Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1914-09-22

@ Grated Pineapple. g
g Tea or Milk 2
4.@@@@@@@%@~~~@@@~@@~@~@9@
THERE is growing fondness for
this favorite Italian vegetable,
the green pepper. No matter
with what food 1t is combined. the ia
vor Of the pepper will predominant.
Stuffed With Vegetables.
Peppers With Tomatoes. the
tops from sweet green peppers, remove
the white membrane and seeds and
cover the peppers with boiling water.
Boil them for several minutes. then
take from the stove and allow them to
get cold. Make a filling Of bread
crumbs and chopped tomato pulp from
which all the Juice has been pressed.
and season with salt and pepper. Fill
the peppers( first draining them) with
this mixture. set them close together in
a baking pan. pour little stock about
them or pour around them a little hot
water. and cook until tender. but not
broken. Put upon dish. make thick
tomato sauce of the remaining tomato
Juice and pour 1t about the peppers just
before serving.
Served With . Cereal.
Make a stufnng Of boiled rice and
canned tomato and a small minced on.
lon. Season with salt and add q half
teaspocnful Of curry powder dissolved
in a dessertspoonful Of water. Fiji the
peppers and bake. hasting with hot
water.
Mix q can Of chopped mushrooms
and large cupful Of breadcrumbs.
Cook to a smooth paste. moistening
with tomato sauce. Season with salt
Stun the peppers and bake.
Putting Up Peppers.
Stuffed Picked Peppers.-Take large
bell peppers (the sweet peppers are
best, as soon as they are grown. cut
out the stem end and get the seed well
out Push the stem into the pod.
When all are prepared pour over them
hot soda water to keep them green.
then boil few minutes In alum water
to make them firm. plunge them into
cold water slightly sailed and let re-
main all night.
Make filing of equal quantities Of
cabbage. green tomatoes and cucum-
bers chopped fine. adding little chop
ped onion If desired. Cover with wa
ter. add one teacupful of salt and let
stand all night. In the morning take
out Of the water, drain. Add half
cupful of mustard seed, a tablespoon
full each of cloves and cinnamon and
teacupful of grated horseradish.
Fill the peppers with this, ft in the
stems. fastened in with toothpicks.
place IN jars and cover with boiling
vinegar. sweetened with one pound Of
sugar to each quart Of vinegar. These
are nice served with meat
HOW TO USE MINT.
UCUMBER salad or an apple and
l. celery salad Is improved by
sprinkle of fine chopped mint
leaves.
Just a dash of mint with cooked
peas or cream Of pea or potato soup
is a great addition to a lamb or veal
salad.
To Serve With Lamb.
Currant Mint Sauce. Separate a
glass Of currant jelly into pieces. but
do not break. Add two tablespoonfuls
Of fine chopped mint leaves and the
shavings from the yellow rind OF half
an orange. Serve with lamb or NUT
ton.
Mint Sauce.-Mint sauce Is the usual
accompaniment for roast lamb. For 1t
fresh young mint leaves should be
used Pick out two tabIespoonfuis Of
the best leaves and chop very line on
plate. Mix with two and one-half ia
blespoonfuls Of sugar. four tablespoon
fuls Of vinegar and half teaspoOnfui
Of salt. Let this stand several hours
before serving.
An Attractive jelly.
Mint Jelly.-Pour a pint Of boiling
water over bunch Of fresh bruised
mint leaves and simmer gently ten or
fifteen minutes Strain and to q pint
Of the hot liquid add half a package Of
gelatin soaked half an hour in cold
water to dissolve. Add sugar to sweet
en- and lemon Juice. Stir until thor.
oughly dissolved. then set away to
cool As 1t begins to stifFen stir in two
tabIespoonfuls Of capers. pour into one
good sized mold or tiny individual ones
and set away to harden. When cold
and arm turn out and garnish with
tiny sprigs Of fresh mint.
Fare For the Fastidieus.
Mint Sherbet -Bruise a heaping cup
Of mint leaves slightly. pour over them
pint of boiling water and steep. COW
cred for twenty minutes. Add cup
full Of sugar and the grated yellow rind
Or Juice of a lemon. Cover again and
leave until cold Strain and pour into
the freezer can. pack with equal guam.
titles of salt and ice and freeze to a
mushlike consistency. Scrape OF the
sides and dasher and cover until ready
to serve.
Il n h<z/