The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1915-01-12
TRIED RECIPES
Green Pepper Salad


Use sweet green peppers, and, to
he sure that they are sweet, 1t is
safer to taste Of them when the end
is sliced off, for If by mistake the
other kind has been purchased they
will be too strong to use. Scoop out
all the seeds, rinse out with water to
make sure there are no seeds left,
FL as full as the pepper can be pack
ed with cream cheese, slice in three
quarter inch slices, place on light
green bay leaves of lettuce and serve
with French dressing.
French Dressing
Take a cream jar which has tight
cover, put into it one teaspoonful Of
sugar, one teaspoonful of mustard
and one-half spoon of salt. Mix to-
gether so the mustard will not be
lumpy, and fill the jar one-fourth full
Of olive oil, then nearly to the top
with vinegar, leaving sufficient space
to permit shaking the contents thor
oughly. This dressing should be used
at once.
Stuffed Green Peppers
Parboil sweet green peppers in
salted water after the seeds have
been removed, then fill with beef
which has been put through the meat
grinder and thoroughly seasoned.
Place good-sized lump Of butter on
the top Of each, place in baking pan
closely enough together SO that they
will stan dupright, and bake. If this
is to be used as a side dish instead
OF the main dish of the meal, half of
the filing may be bread cumbs mixed
with the meat. Any other chopped
meat may be used instead of the beef,
CT rice combined with chopped ham,
Rice Grains Separate
To cook rice and have the grains
separate, look over the rice and wash
in sevral waters until it is clear. To
one cup of rice use four cups of boil
ing water and little salt. While the
water is boiling hard, sprinkle in the
rice slowly SO as not to stop the boil
ing, then boil for 20 or 25 minutes,
keeping the dish covered. The secret
Of this is to boil it so hard that each
grain will be allowed to swell and the
motion will prevent the grains from
sticking together. One woman who
has made success of cooking rice
in this way says that she does not
stir it, and under no condition does
she add more water. When the wa
ter is boiled out, she moves the dish
to the back Of the stove, removes the
cover, and allows the rice to dry out
and the grains to separate. Rice
cooked in this way is delicious when
served with a cream gravy combined
with canned salmon, chopped ham or
other meat. Put layer of rice in the
disr, then layer of the gravy with
whatever meat is used, then rice, and
pour the gravy and meat over the top.
Sponge Cake
Four eggs beaten very thoroughly,
yolks and whites together; add two
cups sugar, little at a time; two
cups of sifted -four, with one-half tea
| spoon salt and two teaspoons baking
powder, sifted three times; last, add
| one scant cup hot water little at a
time, beating, not stirring. Bake, in
bread tins or deep square tin in a
slow oven until risen its full height,
or about half hour; quicken the fire
and bake for Is minutes longer, or un-
til done. Flavor as desired.
Apple and Nut Salad
One cup of sour apples, one cup OF
walnuts, one cup of celery. Chop in
gradients separately, mix and serve
with the following dressing: Yolks
OF three eggs, well beaten, one-third
cup of vinegar, one teaspoonful OF
black pepper, one teaspoon OF salt
one teaspoon of sugar, butter the size
of walnut and one-half cup OF
cream. Mix well all of the ingredi
ents except the cream, place in dish
en- the stove, but remove as it comes
tc a boil. When cool add the cream
Hungarian Goulash
One slice round steak with salt
pepper and a sprinkling of fioul
pounded into it. Add a. layer of sliced
raw onions, layer of sliced raw pota
toes, one.half cup of uncooked rice
and one pint of tomatoes. Cook in 9
covered pan for two hours in mod
crate oven. Goulash is often made
Of veal or other meats instead of beef