PEPPERS WITH RICE.— Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped toma- to in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs may be added to the filling. B-ake from 20 to 30 minutes, basting with butter and water. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. ESCALLOP OF PEPPERS AND CORN.— Cut enough sweet corn from the coib to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a ^buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter; pour this over the whole and bake for ^ an hr. in a hot oven. Canned corn may be used, in which case less cream will be needed. — Mrs. Lee L, Lamping, 801 S. Kedzie Ave., Chicago, 111. STUFFED PEPPERS.— Cut off tops and clean out seeds. Cook it with their tops about 10 minutes, or until tender, in salted water. In fhe meantime cook spaghetti, broken very fine✪ Stuffed Peppers, in salted water. Fill the peppers with this cooked spaghetti, or cold left- over spaghetti, chopped fine, may be used. Take a toothpick and fasten on the tops. Bake 10 minutes, and serve with tomato cat- sup.— ^Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. CREAMED PIMENTOS.— Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for 10 min- utes. Add 1 taiblespoon of chopped parsley^ some pepper and salt✪ Creamed Pimentos, and serve on toast. — Mrs. Fred Landberg, 6323 Drexel Ave., Chi- cago, 111. BAKED POTATOES.— Select medium-sized potatoes✪ Baked Potatoes, wash well. Bake in hot oven until soft. Remove from oven, burst the skins to allow steam to escape, thus preventing potato from becom- ing soggy. Serve at once. — iMrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. VARIATION I (Mashed).— 2 cups mashed potatoes, 2 table- spoons melted butter, 2 eggs, whipped light, 1 cup cream or milk, salt to taste✪ Variation I (Mashed Potatoes). Beat potatoes and butter, add other ingredients, and COOK COUNTY COOK BOOK 411 beat well. Pour into a buttered dish, and bake in a quick oven until well browned. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. VARIATION II (Sliced). — Pare raw potatoes, and slice very thinly, enough to fill a two-quart pudding dish, season with salt and pepper, pour over enough sweet milk to fill two-thirds full. Cut 5 or 6 slices of pork and lay over the top. Bake about 2 hrs. If preferred, the pork may be left out and a little more milk added, — •. Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111. POTATOES BAKED IN THE HALF SHELL— Bake six medium-sized potatoes, remove from oven, cut slice from top of each, and scoop out inside. Mash, add 2 tablespoons of butter, 3* tablespoons of hot milk, salt and pepper to taste; then add whites of 2 eggs✪ Potatoes Baked in the Half Shell, well beaten. Refill skins, and 'brown in a hot oven. Grated cheese, finely chopped ham, or other cold meat may be add- ed to the potato mixture. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111.

AI-modernized reading of the original text

PEPPERS WITH RICE.— Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped tomato in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs may be added to the filling. B-ake from 20 to 30 minutes, basting with butter and water. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. ESCALLOP OF PEPPERS AND CORN.— Cut enough sweet corn from the coib to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a ^buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter; pour this over the whole and bake for ^ an hr. in a hot oven. Canned corn may be used, in which case less cream will be needed. — Mrs. Lee L, Lamping, 801 S. Kedzie Ave., Chicago, 111. STUFFED PEPPERS.— Cut off tops and clean out seeds. Cook it with their tops about 10 minutes, or until tender, in salted water. In fhe meantime cook spaghetti, broken very fine, in salted water. Fill the peppers with this cooked spaghetti, or cold leftover spaghetti, chopped fine, may be used. Take a toothpick and fasten on the tops. Bake 10 minutes, and serve with tomato catsup.— ^Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. CREAMED PIMENTOS.— Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for 10 minutes. Add 1 tablespoon of chopped parsley, some pepper and salt, and serve on toast. — Mrs. Fred Landberg, 6323 Drexel Ave., Chicago, 111. BAKED POTATOES.— Select medium-sized potatoes, wash well. Bake in hot oven until soft. Remove from oven, burst the skins to allow steam to escape, thus preventing potato from becoming soggy. Serve at once. — Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. VARIATION I (Mashed).— 2 cups mashed potatoes, 2 tablespoons melted butter, 2 eggs, whipped light, 1 cup cream or milk, salt to taste. Beat potatoes and butter, add other ingredients, and beat well. Pour into a buttered dish, and bake in a quick oven until well browned. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. VARIATION II (Sliced). — Pare raw potatoes, and slice very thinly, enough to fill a two-quart pudding dish, season with salt and pepper, pour over enough sweet milk to fill two-thirds full. Cut 5 or 6 slices of pork and lay over the top. Bake about 2 hrs. If preferred, the pork may be left out and a little more milk added, — •. Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111. POTATOES BAKED IN THE HALF SHELL— Bake six medium-sized potatoes, remove from oven, cut slice from top of each, and scoop out inside. Mash, add 2 tablespoons of butter, 3 tablespoons of hot milk, salt and pepper to taste; then add whites of 2 eggs, well beaten.. Refill skins, and 'brown in a hot oven. Grated cheese, finely chopped ham, or other cold meat may be added to the potato mixture. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111.

Records on this page

Variation II (Sliced Potatoes)Stuffed PeppersPeppers with RiceEscallop of Peppers and CornCreamed PimentosBaked PotatoesVariation I (Mashed Potatoes)Potatoes Baked in the Half Shell

The Cook County cook book