The complete cook book

Cut a slice from the stem end of each pepper and scoop out the seeds. Lay in salted water for an hour, then drop in boiling lard until tender, or else parboil them for ten minutes. Remove and place on a sieve ta drain. Prepare a dressing of equal parts of cracker crumbs and finely minced cold meat (chicken, ham or veal). Add a little grated onion, chopped parsley, a small clove of garlic, minced fine, and a large tomato, chopped fine. Season well with pepper, salt, thyme, Worcester sauce, and a very little parsley. Moisten with melted butter. Mix all thoroughly, then stuff the pepper shells. Whip up two eggs well and dip the peppers in. Have ready a pan of boiling lard, and fry the peppers until nicely browned, or place them upright in a buttered pan ; add half a cup of boiling water and cook half an hour in a moderate oven. Baste frequently. Serve with triangles of toast. SHRIMPS AND BELL PEPPERS. Select one dozen green peppers of uniform size, cut a slice from the stem end, remove the seeds and veins. The Complete Cook Book. 121 and soak in cold salted water one hour. Cream two tablespoonfuls of butter, add one teaspoonful of made mustard, one egg, half a teaspoonful of celery seeds, one grating of nutmeg (if you like), one cup of bread crumbs, one quart of shrimps, salt and pepper to taste. Fill the peppers with this mixture. Set in a pan and cook in a hot oven twenty minutes. PEPPERS AND EGGS-EXCELLENT. Cut peppers in two lengthwise, remove the seeds and rinse well. Place in a kettle of boiling water ten minutes. Remove and drain well on a sieve. Line each half with buttered crumbs and grated ham. Break an egg carefully into each half, place a tiny bit of butter on top of each one and dust with salt and pepper. Bake until the white is set and serve on rounds of buttered toast. BOILED CORN— MOTHER'S RECIPE. Take off outer husks and put it in a dinner pot with sufiScient boiling water to cover it, add one tablespoonful of sugar, half an ounce of butter and boil twenty minutes. When done, drain, remove the husks and silky fibre and serve hot with butter, pepper and salt. BAKED TOMATOES. Cut the tops from tomatoes and remove the seeds and pulp without breaking the hull. Boil fresh corn until tender, cut it off the cob, and to every cupful add two cupfuls of tomatoes and one chopped green pepper. Stew all in butter until tender, season to taste with salt and pepper, and stuff the tomato hulls with this dressing. Sprinkle bread crumbs over the top and brown in the oven. BOILED ONIONS. Peel sound, large onions, pare the roots without cutting them. Cover with salted water, and when they have boiled ten minutes, change the water and boil until tender. Now drain off the water and cover them 122 The Complete Cook Book. with hot milk and cook five minutes longer; then dish them and cover them with cream sauce made as follows : Sauce : Melt two tablespoonf uls of butter, add one of flour, rub until smooth, and when a light brown add half a cup of milk, half a cup of onion broth, and when thick season with salt and pepper. Just before serving add the yolks of two eggs beaten with one tablespoonful of water. FEIED ONIONS. Many like onions cut in slices and fried gently until a light brown in hot lard and beeksteak gravy, and served around steak. NOVEL STUFFED PEPPERS. Cut a slice from the stem end of green bell peppers, take out the seeds, and throw them in salted water for two or three hours. Take one set of calf's brains and one pair of sweet breads and parboil them in salted water with one tablespoonful of lemon juice until done. CORN OYSTERS.