Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-09-13
How to Use Peppers in the Home
Dietary
AND SUCCESSFUL FARMING
b. AMDREWM. eSolZE

Dietary
The housewife frequently COM
plains of her inability to think OF
something to vary the food supply
of the family, sufficiently You fre;
quently hear thesQuestion asked, what
shall we have for dinner or for sup.
per, as the case may be. I am tired
Of using the same things. I wonder
If some one cannot offer me new
suggestion. 1t reminds one of the
story of the, boy who was fond OF
sugar, but when hidden to eat all he
wanted soon got to the point where
he was satisfied. On being asked
what the trouble was he said he had
gotten to the point where sugar didn't
taste good. Similarly the housewife
suggestions, for some new way In
which she can prepare and present
the food usually served in a very
desirable and attractive form. The
salad, on this account, has become
one Of the main stays of our house
acter and can be prepared in an &C
ceptable form out of almost any. food
left over from a previous meal. A
great variety OF salads can be made
in which pimento peppers predom i-
nate.
In view Of the possibilities of this
vegetable for the purpose indicated
to use the pimento to the best ad-
vantage have been worked out by
the experts Of the home economics
division of the Georgia State College
Of Agriculture. I am sure that many
of our readers will be interested in
these recipes. They have all been
thoroughly tested and are reliable.
Try them from time to time as OPP
portunity affords.
Green Pepper and Cheese Salad
Select and wash three medium
sized green peppers. Cut around the
stem of each with slender pairing
knife to remove the seed and white
sections. Stuff the inside of the pep
pers with cottage cheese, pressing
it in firmly. Chill, and when ready
for use cut the pepper into quarter
inch slices and place two or three
Of these slices in a nest Of tender
lettuce. Serve with salad dressing.
Red Pepper and Cabbage Salad
Three cups . chopped cabbage,
three sweet peppers Cred or green),
one-half. cup sugar, one-half cup vine
gar, salt and pepper, one-half cup
gelatin softened in one-half cup OF
cold water. Mix all and set to mold
in dishes which have been wet with
cold water. Chill and allow to stand
until firm. Serve on lettuce leaves
with a salad dressing. Chayotes used
in place of cabbage in this recipe
make an attractive salad.
Combination Salad
One-ha1f cup chopped green pep
per, one-ha1f cup chopped red pepper,
one-quarter cup chopped onion, one
cup tomato (cut into pieces), one
quarter cup sliced cucumbers, one
quarter cup chayote. Chop separate
~, measure mix and serve in a bed
Of shredded tender lettuce. Serve
with a French salad dressing.
Sweet Red Pepper and LETTUCE Salad
A very good salad CAN be made by
using the small leaves of head let
tuce with strips of bright-red sweet
pepper. This salad is especially at
tractive when served with a small
cheese ball on each plate. Roll the
cheese into balls about the size OF
walnut. These cheese balls may be
made Of cottage cheese or pimento
cheese.
Cottage Cheese-Take fresh clab-
Der before it loses it's best flavor by
becoming too sour. Heat slowly I'M
til barely hot enough to seDarate the
curd from the. whey. This takes
place much below the boiling point.
Pour it into a thin cloth bag and al
low it to drip for one or two hours.
Turn the curd into a bowl and sea-
son with salt and pepper. Add one
half cup cream to about one pint Of
dry curd, and mix thoroughly.
Pimento Cheese-Chop finely two
or three medium size ripe pimentoes
which have been baked until tender
and peeled. Canned pimentoes may
be used. Pimentoes should be soft