Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1914-06-02
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 a
foundation. There are numberless
combinations that may be worked out
with peppers, and they should be used
in some torn every day during the
season.
A pepper rdiish may be made OyI
chopping the peppers quite fine, either
alone or with cucumbers. onions or
green tomatoes. After being seeded
and all scalded the chopped peppers
are salted very slightly and covered
with boiling vinegar A little horse
radish may be added.
TO make pepper vegetable hash run
through a food chopper sufficient cold
boiled potatoes and uncoohed seeded
peppers to make three-luarters OF q
pint each Add quarter Of pint of
chopped onion and the pepper Juice
Mix and season with salt Melt two
tahlespoonfuls of butter IN frying pan.
then two tablespoonfuls of milk or
stock. Cook until Drowned or one
side, then turn 1t over Ike an omelet
and brown on the other side.
Almost anything may be used for
filling in peppers. Finely shaved pep
pers are a good addition TO almost
any salad, and a particularly good
sandwich is made from any sort of
coarse -four bread we'll butterei and
with filing of shaved peppers, over
which a 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 and piled around the
steak in covered dish and left to
mellow.
Stuffed With Beef.-Take one on
ion, eight green peppers, ono pound
of lean raw beef, one egg me tea
spoonful of salt, one-eightL teaspoon
full of pepper. one tablespoonful OF
onion grated or chopped very fine
Cut off the tops of the peppers ana
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 them
a few days in salt and water, changing
the water constantly to make them
less pungent Cut out the weir that
makes them so hot and stuff them
with finely chopped veal or chicken
seasoned with salt, butter, little
onion and parsley. some sweet herbs
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 scoop
out the seeds. Make salad with
one can of salmon, one teaspoonful of
pepper seeds, one cupful of chopped
celery and swee, pickles. Mix with
thick mayonnaisa Stuff the pepper
shells and serve en- lettuce leaves. A
stuffed olive or piece of parsley may
be tucked in the end OF the pepper
as q garnish.
Stuffed With Oysters. Remove the
stems and seeds from SIX green pep
pers. Parboil twenty-five oysters In
their own liquor and season with salt
Chop fine half OF large pepper and
one very small onion, and fry In but
ter. Mix the fried pepper and onion
and oysters together, and add bread
crumbs until the stuflng is Of suit
able consistency, Stuff the peppers,
dot with butter and bake until brown.
These may be served with tomato
sauce or with cream sauce.