Perth Amboy evening news., 1923-08-04
Sister Mary Tells
Appetizing Way To
Fix Green Peppers

Sweet green peppers off sr an eS-
cellent opportunity for the cook to
use left-overs ~attractively and light
en- the meat course in hot weather.
lie 1t remembered that meat proou-
res heat and any substitute in the
way of milk and eggs is desirable.
Peppers have little food value ex-
cept as a stimu1ant to the appetite.
They are always acceptable in a
vegetable salad as a garnish and to
give a piquant touch to the taste.
There is a thin film over the put
side of a pepper that is indigestible.
This should be removed no matter
how the pepper is to be served. Dip
in scalding water and slip the skin.
There are many varieties of sweet
peppers but we see the green one
oftnst in markt. There is a big yell
low sweet pepper that is delicious.
The flesh is thicker than the green
pepper. And the sweet red pepper
has a rather spick flavor lacking in
the common green variety. All of
these peppers are delicious canned
for winter use.
Canned Peppers
Cut slice from stem end of pep
pers. Remove seeds and white fibre.
Cover with boiling water and let
stand five minutes. Slip off the thin
outer skin. Cover with cold water
and let stand until cool. Pack in
sterilized jars. add II teaspoon salt
to a pint, fill Jars with boiling water.
half seal and boil two hours in hot
water bath.
Peppers canned this way can be
used during the winter months quite
as satisfactorily as fresh ones IN the
following recipes. These rules are
for immediate use in summer menus
as meat substitutes.
Peppers Stuffed With Rice and
Cheese
-Four peppers, 2 tablespoons I'M
cooked rice, " cup grated or finely
chopped cheese, y cup milk. / ta-
plespoon flour, u teaspoon salt, 1
tablespoon butter.
Let peppers stand in boiling water
for 1--WE minutes and slip off outer.
skin. Chill in cold water, Cut slice
from stem end n remove seeds and
white ribs. Wash rice through sew
eraI waters. Add slowly, without
causing boiling to stop, one quart
AfA0 Julius cdlltu wafer. boil
twenty-five minutes. Drain and
blanch in cold water. Melt butter
stir in flour and slowly add milk.
Add salt and cook until thick and
smooth. Add cheese and rice. Fill
peppers with mixture. Stand in a
deep baking din. Surround with
one-half inch of water and bake
torty-hve minutes in a moderate
oven.
Peppers Stuffed With Rice and Nuts
rule.
One cup nut meats. 1 cup cooked
rice, l tablespoon minced parsley,
"a teaspoon salt, 1 egg, milk.
Beat egg slightly. Add nuts, rice
salt and parsley. Mix thoroughly
and add milk to make moist. Fill
peppers with mixture. Bake as in
preceding recipe. Leftover meat
can be used in place of nuts and
dried bread crumbs in place of rice.
Peppers ScalloDed With Macaroni
-Four peppers, 2 onions, l cur
m~acaroni. 2 tablespoons butter, ]
tablespoon flour, III cups milk,
teaspoon salt.
Cook macaroni in rapidly boilin,
saited water for twenty minutes
Drain and blanch in cold water. Par
boil peppers and slip outer skin. Gu
slice from stem end and remoy
seeds and white fiber. Cut in slice.
one-fourth inch thick. Make a whit,
sauce of the butter, flour, milk anc
salt. Put a layer of in 8
buttered baking dish. Add a lave
of peppers and sliced onions anc
cover with white sauce. Add an
other layer of macaroni, then z
layer of peppers and onions and tn
remaining sauce. Cover with maca.
roni, dot with bits of butter ant
bake half an hour in a moderat,
oven.
Copyright, 1923, NEA Service
Inc.)