The Fredericksburg home kitchen cook book

4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper and salt; 2 tablespoons melted butter; i/o cup tomatoes. — 50 — Split peppers in half, remove seeds and ribs. Mix the ingredients, fill into peppers, grate cheese over top and bake in pan with little water. Stuffed Egg-Plant. Parboil a good sized egg-plant for about 10 minutes, and throw at once into cold salted water. Leave there for an hour. Cut into halves, lengthwise, and scoop out seeds and pulp, leaving the walls half an inch thick. Run the pulp through a food-chopper; add to it about a cup of minced chicken (or any kind of meat). Add salt and pepper and % cupful of fine dry bread crumbs. Fill the halves with this stuffing and tie together with a string. Put into a baking-dish with two tablespoonfuls of water and butter, or the same of stock; cover closely and bake in a moderate oven for half an hour. Remove the string and serve. MRS. WM. CRENWELGE. Goulash. 3 large onions; 1 can tomatoes; 1 teaspoon paprika; 8 medium sized potatoes; 1 coffeespoon salt; 2 lb rump steak. Chop onions and brown in lard or a good-sized piece of bacon, add paprika and salt and when well thinned, add the meat cut into small pieces. Let this fry to a crisp and light brown in color, add 3 large tomatoes or a pound of canned. Simmer slowly until half done, then add potatoes cut into cubes. Add water if necessary and boil until gravy is well thickened. MRS. CLARA BITTNER. — 51 — Gumbo. Cut into small pieces 6 tomatoes; 6 to 8 okras; 1 onion; 2 chili peppers; a little cabbage. Add butter size of an egg, salt and pepper, a little water. Stew until tender. MRS. H. W. BRAEUTIGAM. Southern Gumbo. Fry in cubes of bacon two tablespoons of rice until well browned, add small onion, sliced. Add to this 1 qt. sliced tomatoes ; 1 qt. okra ; 1 pod green pepper. Cook one hour. MRS. F. J. MAIER. Kohl-Rabi a la Creme. Peel and quarter and then cut them in thin slices and boil in slightly salted water. Dissolve an ounce of butter, add to it a little flour, salt, nutmeg and white pepper to taste. Beat the yolk of one egg, add to it half a pint of milk, and beat it into the butter. When thick add the vegetable and serve. The leaves when tender are boiled and served as spinach. MRS. B. L. ENDERLE. Fried Okra. Boil okra in salt water, adding 2 teaspoonfuls vinegar, cut lengthwise, dust with pepper and salt, dredge in cornmeal and fry in hot lard or butter until delicately browned. Baked Potatoes and Herring. 3 lb potatoes; 2 or 3 salt herrings; 3 yolks and one e&B'; V± quart sour cream. — 52 — Parboil potatoes, slice. Let herrings soak in milk two or three hours to remove excessive salt. Bone carefully and chop. Place alternately in a baking dish, layers of potatoes and herring. Beat cream and eggs well, pour over potatoes and herring and bake in a moderate oven 1 to iy2 hours. MRS. JOHN MAERZ. Stuffed Tomatoes. Select large tomatoes of even size, scoop out a small place and fill with either of the following dressings. DRESSING No. 1.: Fry a small finely chopped onion in a tablespoonful of butter ; when nearly done add some bread crumbs moistened with a little milk or water; season with salt and pepper. Put a little butter on each and bake.