Boston Cooking-School cook book

PEPPERS STUFFED WITH CHEESE 4 green peppers 2 tablespoons butter 11% cups grated cheese 14 teaspoon salt 134 cups bread crumbs Vg teaspoon pepper 1 teaspoon chopped onion Paprika to taste Cut off thin slice from stem end of peppers, remove seeds. Parboil peppers 2 minutes in salted water, drain, and fill with mixture of remaining ingredients. Put as much stuffing in each pepper as it will hold and cover top with grated cheese. Place in a greased baking dish and bake about 20 minutes in moderate oven (350° F.), increasing the heat the last 5 minutes to brown the tops. PEPPERS STUFFED WITH FRESH GREEN CORN 12 ears green corn 14 cup milk 6 green peppers Butter, salt, and pepper Remove husks and silky threads from corn. Cut lengthwise of cob through each row of kernels and scrape with knife to remove pulp; there should be 244 cups. Put pulp in omelet pan, add milk, and cook over very low heat 25 minutes, stirring frequently. If cooked on a gas range, flame should be turned low and covered with an asbestos mat. Season with butter, salt, and pepper. Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). JARVIS STUFFED PEPPERS 4 cup Tomato Purée (p. 191) or 1 sweetbread, parboiled canned tomato soup and cut in cubes Y% cup hot, boiled rice Paprika Salt 6 green peppers Combine ingredients, except peppers. Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). Serve with Littleton Sauce (p. 203). TEMPLETON STUFFED PEPPERS 1% tablespoon chopped onion Few grains cayenne 1% tablespoon green pepper, cut in Y% cup milk small pieces 1 cup fresh or canned 2 tablespoons butter corn, drained 3 tablespoons flour 1 egg, slightly beaten 1 teaspoon salt 2% cup dry bread, broken 4 teaspoon paprika in very small pieces and 14 teaspoon mustard browned in butter 6 green peppers Cook onion and pepper in butter 5 minutes, stirring constantly. Add flour mixed with seasonings. When well blended, pour on milk gradually, while stirring constantly. Bring to boiling point, add corn, and cook 5 minutes. Add egg and bread. Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). SAUTEED RADISHES Peel, slice, and cook in boiling, salted water 20 minutes. Drain and sauté in butter. SPINACH Remove roots, carefully pick over, discarding wilted leaves. Wash in 7 waters, the first 2 warm, to release sand. Steam or cook, covered, in its own juices, 10 to 20 minutes. Drain, chop or not, and season with butter, salt, and pepper or French dressing. A few gratings nutmeg may be added. Garnish with toast points and (or) hard-cooked eggs sliced, cut in eighths or chopped fine. ~ SPINACH A LA BECHAMEL 2 cups chopped, cooked spinach 2 tablespoons flour 3 tablespoons butter 34 cup milk Salt and pepper Melt butter, add spinach, cook 3 minutes. Sprinkle with flour, stir thoroughly, and add milk. Cook 5 minutes. Season. PUREE OF SPINACH 2 cups cooked spinach 1 tablespoon flour 3 tablespoons butter 1% cup cream Rub spinach through sieve. Reheat, add butter, flour, and cream. Stir, and cook until mixture boils. SPINACH A LA FRANCAISE 2 cups cooked spinach 14 teaspoon powdered sugar 2 tablespoons butter Salt and pepper 1 tablespoon flour Few gratings lemon rind ¥g cup Chicken Stock (p. 151) Few gratings nutmeg Chop spinach fine or put through purée strainer. Melt butter, add flour. When well blended, add stock and spinach. When hot, add seasonings. SPINACH RING 4 cups cooked spinach ¥% cup butter 34 teaspoon salt