Baked Corn in Pepper Cases

Ingredients

• sufficient boiled corn to measure 1 pint
• 6 or 8 bull-nose peppers
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1 cupful of thin cream
• 1/4 of a teaspoonful of salt

Method

1. 1

   Scald peppers, scrape out seeds.

2. 2

   Make cream sauce with butter, flour, cream, and salt.

3. 3

   Fill pepper shells with corn and sauce, bake in a hot oven for half an hour.

As published

This recipe was extracted from 365 tasty dishes (1906), page 37. The excerpt below is the record exactly as published.

Baked Corn in Pepper Cases. Cut from the cob sufficient boiled com to measure i pint. Scald 6 or 8 bull-nose pep- pers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with i tablespoon- ful of butter, i tablespoonful of flour, i cup- ful of thin cream and ^ of a teaspoonful of salt. Fill the pepper shells with the mixed com and sauce, place close together in abak- August ing-dish and bake in a hot oven for half an hour. a8. — Cucumber a la Poulette. Cucumbers make a savory lunch dish when served in a poulette sauce. To }i pint of plain white sauce add 4 cucumbers after par- ing, cutting them in inch pieces and simmer- ing them in salted water for twenty minutes. Cook gently ten minutes in the sauce then add I teaspoonful of lemon juice, i teaspoon- ful of chopped parsley and the beaten yolks of 2 eggs. Stir for a moment then take from the fire. 29. — Potato Quenelles. Boil and mash while hot sufficient potatoes to make 3 cupfuls. Mix with them 2 tablespoonfuls of butter, salt and pepper to taste, 3 tablespoonfuls of cream, i teaspoonful of chopped parsley, 2 tablespoonfuls of chopped boiled ham, and the beaten yolks of 4 eggs. Lastly, add the whites, beaten to a stiff froth. Shape into oval quenelles with two teaspoons, and drop into smoking hot fat. As browned, drain on paper and serve hot. 134 August. 30. — Peach Tapioca. Wash I cupful of fine tapioca, cover with cold water and let soak for one hour, drain- ing off any water which is not absorbed. Turn into a double boiler, add i pint of boil- ing water and cook until clear. Add ^ of a cupful of sugar and i pint of finely cut peaches, cook until the fruit is tender, then turn into a deep glass dish. Serve very cold with cream. 31. — Farcied Tomatoes. From 8 large round tomatoes cut the stem ends; scoop out the insides, place this in a saucepan, stew down until thick, then press through a sieve. In a frying-pan cook slowly together i chopped onion and i tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.