Harper's cook book encyclopædia

Or, if you wish, you can use veal instead of chicken, and substitute a tomato sauce for the gravy. A variation upon this dish is prepared by arranging the tomatoes in a shallow bake-dish in which they can be served, and filling the spaces between them with the gravy or sauce. In that case, as in the other, the crumbs and butter are put only on the peppers, and they are cooked in the same way. Peppers, Fried. — In all dishes of peppers select those that have not begun to change color. Extract the seeds carefully, and avoid touching them with the fingers, if possible. A person of tender skin is apt to suffer from too close contact with those fiery vegetables. Peppers, Fried, and Rice. — Boil rice in the Southern fashion and turn it into a vegetable-dish. Prepare your green peppers as directed above, but fry them in butter. Arrange the rings of pepper on top of the rice, and pour over them the butter in which they were cooked. Set in the oven for three minutes, covered, and then serve. Peppers with Minced Meat. — Make a well - seasoned mince of any cold meat you have in the house. Cut the tops off green peppers if they are small. If large, cut them in half. Extract the seeds and fill the peppers with the mince, moistening it well with gravy. Pack the peppers closely together in a baking -dish. If you have more meat than they will hold, fill with it the chinks between them, and pour in more gravy. Cover closely, and bake twenty minutes to half an hour. Send to table in the baking-dish. Peppers with Rice and Tomato. — Prepare peppers as for stuffing with rice, but before filling them with this pour over it a cupful of good tomato sauce. Stir this with the rice until they are well blended, fill the peppers with the mixture, put them in a vegetable-dish, and let them stand covered in the oven until they are hot through. Peppers Stuffed with Force-meat. — Cut green peppers in two, lengthwise. Lay them in cold water for fifteen minutes. Dry them, and fill each half with a force-meat made of a cupful of fine bread-crumbs, half a cup of minced boiled ham or tongue, season with a suspicion of onionjuice, salt, and pepper, and moisten with melted butter. Lay the stuffed peppers in a dripping-pan, pour a cupful of plain gravy or soup stock around them, cover, and bake fifteen minutes. Uncover and brown. Serve either as an entree, a luncheon, or breakfast dish, or in place of a vegetable. Chopped cooked sausage is good to use in place of the ham or any cold meat. With the latter the seasoning must be more generous than with the sausage. Potato Balls ( Kartoffelklosse ). — Take one quart of potatoes, peel and grate them, then drain them through a coarse towel so they are free from any water. Next take four boiled potatoes the size of an egg and grate them to the raw ones, mix with salt and a little nutmeg. While making the balls dip the hand in cold water, and in the centre of each ball put a 42.3 Potato Bread Potatoes, Boiled couple of small pieces of bread which has been fried brown in butter. Then put them in boiling salted water and let them boil for about ten or fifteen minutes. They must be boiled as soon as made, because they turn black if allowed to stand. Beef a la mode with potato balls is a regular German dinner.