The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1915-05-13
THE VERSATILE GREEN PEPPER

| The green pepper. of the sweet va
riety. can be made to serve many uses
| in giving variety to the daily menu.
And the truly wise housekeeper or cook
will make wide use of 1t.
Green pepper is good flavoring
agent. Use il generously in stews and
ragouts. Chop it and add it sometimes
to give an unusual flavor to potatoes
that are escalloped or creamed. Add
| it to soups.
Stuffed green peppers can be pre-
pared in many ways. The first thing
to do is to open the stem end of the
pepper and remove the seeds and pith.
then parboil the pepper for ten min
utes. Drain. stuff and bake. with a
little water or stock in the dish The
stuffing can be formed of bread crumbs
and chopped meat. either raw or
cooked preferably cooked-or of rice
and meat or rice and tomato or pepper.
or of bread crumbs. seasoned well with
butter. pepper and salt.
In summer sweet green peppers. par
boiled. can be stuffed with boiled sweet
corn, cut from the cob and mixed with
cream and bread crumbs. butter. pep
per and salt. The peppers can be cut
in halves. or the stuffing can be in
serted from the opening in the end.
AS relish, too. peppers are useful.
With soft-shell crabs strips of the
pepper are sometimes served to be
eaten with salt, like celery. On the
plate of raw oysters tabasco sauce or
catsup is sometimes served in the
small ends of green pepper shells.
Pepper minced with celery and onions
and covered with vinegar and oil
makes a good substitute for pickles
to serve with fish.
Peppers in salad, in dozens of differ
ent ways. can be served many times a
month without becoming monotonous.
Pepper chopped and added to potato
or chicken salad lin place of some of
the celery. is good. Minced pepper
sprinkled over lettuce and served with
mayonnaise is tempting. Pepper
minced and added to almost any veg
etable salad is an addition to the fla
vor. With tomatoes and mayonnaise
it is particularly good. Then there
are the stuffed pepper salads. Nut
meats and celery can be mixed with
mayonnaise and served in green pep
pers. Celery and red peppers make
another good filing. And any meat
salad is good in a green pepper shell.
Salad stuffed in green pepper shells
is a good part of a picnic meal. for it
can be easily carried-a pepper for
each guest. and the pepper will keep
fresh and crisp for a long time.
Stuffed with Nuts.
Another good way to stuff peppers is
to parboil them and then stuff them with
a forcemeat made Of chopped nuts and
bread crumbs. moistened with cream or
melted butter and seasoned with salt and
pepper. Bake. basting occasionally with
melted butter, for twenty minutes
Stuffed Peppers.
Parboil the peppers. cut them in two
remove seeds and stuff with rare roast
beef, minced. and mixed with cooked
rice. Cover with buttered crumbs and !
place them in a baking pan. Bake
twenty minutes, basting occasionally |
with melted butter or with stock. |
Serve on small. thin pieces of toast
stewed Peppers.
Cut the peppers in half and remove !
the seeds. stems and pith. Then cut
them in neat, small pieces and throw |
into boiling. sailed water. Boil for half |
an hour. Drain them and then add salt |
to taste. tablespoon Of butter and four |
tablespoons of cream to four peppers. |
Heat thoroughly and serve with beef
steak. chops or outlets
Pepper PURGE.
Wash the peppers. boil them for hfteen |
and then remove the skin. Cut.
remove the seeds and chop hne. Boil
again in sailed water for five minutes |
and then simmer for thirty minutes.
Drain and press through wire sieve.
Put tablespoon Of butter in saucepan
and add the peppers. Then add salt TO
taste and four tablespoons of cream.
Mix thoroughly and serve with meat as a
rarnfsh