The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-11-21
Tried Recipes.

SOiiCC -
T. Tried Recipes.
+ Victory Pepper Pot-To serve three
people; six medium sized sweet green
peppers, leftover chicken or pork
tcooked) put thru grinder to make
one cupfu1; half cup cold boiled rice;
salt and pepper.
Cut off tops Of peppers, take out
seeds and clean nicely. Put them in
saucepan of cold Sslted water. let come
to boil and cook couple of minutes
longer, but do not let them become
soft. Take up the peppers, drain and
cool.
Mix the ground meat and rice and
season. Fill the peppers, replace the
tops that were cut off and fasten with
! toothpicks.
Rub one quart can of tomatoes thru
a colander, put in a saucepan, place
peppers in it. Let come to a boil and
cook five minutes longer. Take up
peppers, add pinch of soda and one
tablespoon sugar to tomato broth.
Lastly add one cupfuf sour cream. Can
use sweet cream, but sour is better.
Serve two stuffed peppers as a por-
ton in a soup dish and cover with to-
mato broth. This, with sailed waters
and a simple salad or dessert makes a
satisfying and nutritious meal.
| Corn Bread-Two cups corn meal.
one and one-half cups of flour, two
eggs, Two cups Oh sweet Hlllk OF water,
| one teaspoon of salt three teaspoons
of baking powder; beat the eggs, then
! add the corn meal, then put the salt in
and put the baking powder in a dish
| with flour, mix well, then add the milk
and stir all together; when water is
used a little shortening may be used: :
| turn in a deep pan or skillet and bake
/ in a loaf. This makes a good dish
about two inches high in a common
pan.
How to Cook Potatoes.
! Baked Potatoes-Choose medium
sized, smooth potatoes. wash, bake
for one hour in a hot oven. As soon
as they are taken up, break the skin
/ to let out the moisture. If this is left
in they will. soon become soggy.
! Scalloped Potatoes-Fill baking dish
with alternate layers of sliced pota-
/ toes and onions, add salt and pepper
! to taste, add milk or milk and water
to cover Put layer of bread crumbs
! over top and bake one and one-half
to two hours or until potatoes and
| onions are cooked. Leftover pota-
| toes may be used, in which case much
| less time will be required for cooking.
One-half hour will usually be suffi-
| cient to cook the onions, if sliced thin.
| Oak Hill Potatoes-Four cold boiled
! potatoes, six hard boiled eggs, salt,
i pepper, two cups thin white sauce
made. as follows: Two cups milf5R four
tablespoons butter. three tablespoons
| flour, one teaspoon SALT few grains
pepper. Cut potatoes and eggs in one
! fourth inch slices. Put layer of pota-
toes in buttered baking dish, spr4.ih. e
with salt and pepper, cover with layer
, of eggs; repeat and pour over two cups
! thin white sauce. Cover with but
( tered cracker crumbs and bake until
the crumbs are brown.
Suggestions.
| When sugar is SO hard to get, for
icing a cake go to the nearest candy
| store and get rs or 80 cents worth of
chocolate drops. Put them in double
boiler and boil until they are all melt
/ ed; then beat all together and you
will have a fine chocolate icing for
I your cake.
When baking apple pie. If the ap-
! pies should refuse to cook up as you
| think they should. lay q pie tin or any
| tin covering that will not crush the
pie ovee the top and note how nicely
| they will cook up.