RECIPES 



1819 



GREEN PEPPERS 



The sweet green pepper, though fairly 

 common in our city marliets, is not as 

 widely known as a vegetable as it de- 

 serves. Sliced, it makes a very fine salad 

 alone, or, more commonly, mixed with 

 other salad plants like lettuce. Stuffed 

 and baked peppers are very palatable. 



Green Peppers Stuffed and Baked 



Use only tender sweet peppers. For six 

 medium-sized peppers make a dressing in 

 the following manner: Soak, in cold 

 water, enough stale bread to make one 

 pint when the water is pressed out. Sea- 

 son this with two teaspooufuls of salt, one 

 tablespoonful of fine herbs, about one-fifth 

 of a teaspoonful each of sweet basil and 

 summer savory, and two tablespoonfuls of 

 butter or savory drippings. 



Cut off the stem end of the pepper and 

 remove all the interior, being careful to 

 take out every seed. Fill the peppers 

 with the dressing. Place them on end in 

 a shallow baking dish and pour around 

 them a sauce prepared as follows: 



Put into a saucepan and on the fire one 

 tablespoonful of drippings. When hot, 

 add one level tablespoonful of iiour. Stir 

 until smooth and brown, then add, gradu- 

 ally, three gills of meat stock or water. 

 Season with one level teaspoonful of salt. 

 Cook five minutes, then pour around the 

 stuffed peppers. Put the dish in a moder- 

 ately hot oven and bake the peppers one 

 hour, basting often with the sauce in the 

 dish. Peppers may also be filled with a 

 well-seasoned dressing of chopped meat, 

 made with or without the addition of 

 bread crumbs or rice. 



PICKLES 



For sweet pickles, boil together two 

 pounds brown sugar, two quarts cider 

 vinegar, one teaspoon each of cinnamon, 

 cloves, nutmeg, ginger, cayenne pepper 

 and a tablespoon of whole mustard. Pour 

 over cucumbers and seal. 



For sour pickles, add a cup of grated 

 horseradish to each gollon, then pour over 

 clear hot vinegar and seal. 



It is not generally known that green 

 muskmelons can be put down in brine 

 the same as cucumbers, then soaked and 



made into sweet pickles even more de- 

 lightful in flavor than the best of other 

 pickles, but such is the case. 



Before putting in brine merely open and 

 remove seeds; when freshened remove 

 tough skins before pouring on the 

 syrup. The late ones that refuse to ripen 

 may be used. 



Bean Pickles 



Take tender string beans, string them, 

 and boil or steam them whole in salted 

 water until done tender. Then place in a 

 jar, sprinkling each layer with a little 

 red pepper, or cayenne, to season. Or 

 mix some chopped green pepper with 

 them, then cover with strong vinegar. 



Pickled Canliflower 



Break the cauliflower in small clusters, 

 plunge in boiling salted water for three 

 minutes, drain, and cover with cold vine- 

 gar, let stand for two days, then pack into 

 glass or stone jars. On third day boil 

 vinegar, add red pepper to taste and pour 

 over cauliflower, then seal. 



Grandfather's Chopped Pickle 



Use one dozen green tomatoes, three 

 heads of celery, one head of cabbage, 

 three green peppers (seeds removed), one- 

 half dozen good-sized onions, two large 

 cucumbers, one cup of nasturtium seeds. 

 Chop all together and scald in a weak 

 brine, drain, and scald in about a quart 

 of vinegar and water. Drain this off, and 

 pour over the pickle, hot, the following: 



Two quarts of vinegar, one and one- 

 half pounds of brown sugar, one-quai-ter 

 of a pound of white mustard seed, one 

 tablespoonful of cinnamon, one teaspoon- 

 ful each of red pepper, ground mustard, 

 clove and allspice. Put in a stone crock. 



Ripe Cucumber Pickle 



Take large thick ones, remove skins 

 and seeds; cut into rings or pieces suit- 

 able for serving. Boil until clear but not 

 too soft in water to which has been added 

 vinegar to give sour taste. Put into col- 

 ander and drain. It is really better to 

 let them stand several hours, pouring off 

 the water frequently. Many failures arise 

 from the fact that this is not done. The 

 water comes out into the syrup and con- 

 sequently the pickles spoil. Or one can 



