Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-09-13

| Sether until smooth mixture IS on
tanned. The cheese may be used for
/ a sandwich filling, for cheese balls,
/ and also for stuffing in the green
pepper and cheese salad.
Pepper and Egg salad-Four hard,
cooked eggs. Two medium sized
them carefully into q kettle of boil
ing water (about two quarts of
water), and set the kettle where the
water will not continue to boil AL
low eggs to remain in this water,
we'll covered, for forty-five minutes,
| the salad. Clean the peppers, cut
into long strips or into circles, ar
range the slices of pepper with
slices of eggs attractively on nest
of lettuce, and serve with cooked
salad dressing.
Cooked Cream Dressing-One ia
blespoon flour, yolk of two eggs, one
| teaspoon salt, one teaspoon mustard,
J two tablespoons melted butter, one
| cup milk. one tablespoon sugar, one
fourth cup hot vinegar. Mix the
dry ingredients, MASKING the Jumps
smooth with the back of a spoon.
Slightly beat the yolks and mix in
the dry ingredients, add two table
| spoons melted butter, beating all the
while; add one cup cold milk, stir
well, and cook over a pan of hot
coats spoon. Now take from the
fire and add one-fourth cup hot vim
| egar slowly. If the mixture should
| curdle, add three tablespoons cold
water, set pan in cold water. and
beat until 1t becomes smooth.
French Salad Dressing-One-h half
| teaspoon salt, two tablespoons vim
egar or lemon juice, one-fourth tea
| spoon pepper, four tablespoons olive
| oil or vegetable oil.
Mix all ingredients and shake we'll
in a bottle until well blended French
dressing is more easily prepared and
| widely used than any other salad
dressing.
Other combinations for salads are
the following:
l. Strips of canned pimentoes with
pears. Serve with French dressing.
2. Circles of canned pimentces
with three or four asparagus tips
| put through the circles. Serve these
on lettuce with either French or
| cooked-cream dressing.
Stuffed Baked Green or Red Pep
pers-Filling No. /: One cup cold
| chicken, one tablespoon chopped on
| ion, two tablespoons melted butter,
one cup toasted bread crumbs or
cooked rice. one tablespoon chopped
| parsley, one-half teaspoon salt, one
eighth teaspoon pepper, one slightly
beaten, egg. Filling No. 2: One cup
minced cold ham or chopped bacon,
one tablespoon chopped parsley, one
| cup toasted bread crumbs or cooked
| rice, one tablespoon chopped onion,
one-eighth teaspoon pepper, one cup
tomatoes cut into cubes, salt to
| taste.
Other cold meats may be ground,
! seasoned and mixed with an equal
| quantity Of bread crumbs or cooked
rice, moistened with a slightly beat
en- egg, cream, or tomato. and SUBJ
sti Tut for either of the filings:
fresh green peppers or canned whole
pimentoes. If fresh peppers are
used slice a round off the top, re-
| move seeds, and save the top to re-
| place. Soak in cold water (two ia
teaspoons salt to one quart water)
for half an hour; rinse in clear, cold
water. Drain. press in the filling,
and replace the top, and fasten it in
place with wooden toothpicks. Put
the stuffed peppers in a baking pan.
pouring around them enough water
to cover the bottom of the pan one
half inch. Bake in a medium hot
oven for twenty to thirty minutes.
When canned pimentoes are used, re-
move from cans, discard liquor, and
allow the pimentoes to stand in a
bowl for about fifteen minutes to
t fGente P batfes f gzng s ps giving Ing
| green peppers and bake for ten to
Fifteen minutes.
Escalloped dishes are baked mix
lures, usually made Of cooked cold
foods with the addition of season.
fresh or canned peppers may be
used to advantage in escalloped
dishes made of potatoes, tomatoes,
rice, maccaroni, cabbage, cauliflow-
er or chayotes.
Escalloped Potatoes With Peppers
| rli r.sv -
tatoes, one cup cream sauce, one
slice of onion (minced), one chop
ped red pepper, one chopped green
pepper, one-half tablespoon parsley
(minced). Season with salt and
pepper.
Cut the potatoes into one-inch
cubes. Put a layer of potatoes in
the bottom of buttered baking dish.
Mix minced pepper, parsley. onion
| and seasoning, and add a layer of
this mixture. Continue putting al
ternate layers Of each until the mix
ture Is all used Pour over this the
cream sauce and put thin layer of
buttered bread crumbs on top Bake
for twenty-five minutes. Serve hot,
To make buttered crumbs, melt one
tablespoon butter and stir into it one
| cup soft crumbs.
Cream Sauce
Two tablespoons butter.
| One cup milk.
Two tablespoons flour.
One-fourth teaspoon salt.
| One-efghth teaspoon pepper.
Melt the butter in saucepan. be-
ing careful to see that itvdoes not
burn; add the flour nd rub smooth.
Add the milk, one-third at a time.
stirring to mix well, and allow it
to boil after each addition of milk.
Creole Sauce
One pint tomato sauce (about the
consistency of catsup).
One-half cup green pepper. (cut in
1-1nch cubes or strips).
One-half cup red pepper (cut in l.
inch cubes or strips).
One tablespoon celery seed (crush-
ed).
Two tablespoons chopped onion.
One tablespoon sugar.
Two tablespoons butter.
One bay leaf.
One-half tablespoon minced pars-
ley.
Four tablespoons minced ham or
bacon.
Season with salt and pepper
Make tomato sauce by first cook
ing the tomatoes and putting them
through a sieve. Cook the pulp I'M
til about the consistency of catsup
Chop the onion and fry in the but
ter until yellow; add the pepper, to-
mato sauce, ham and seasoning, and
simmer for half an hour. Serve hot
This creole sauce can be used in
o1nelets, with rice croquettes, veal
lamb, hoiled or baked fish. in soup
and with creole chicken. When Gre
ole sauce is canned, omit the ham
or bacon and simmer only IS min
: utes before packing. Process in TO-
= ounce glass jars for 20 minutes in
water bath at boiling temperature
Creole Chicken
One medium sized fowl.
Two cups tomato.
One cup okra.
One cup chopped sweet peppers.
One tablespoon fat.
One-fourth cup chopped onion.
One-half cup rice.
One teaspoon salt.
One cup boiling water.
| Dress the fowl and cut into Joints