The international cook book

I egg (beaten) 3^ teaspoon pepper yi oip bread crumbs Select broad, low peppers that -will stand on end and are easy to ser\'e. Cut slice from end of each pepper. Remove seeds and parboil fifteen minutes. Stuff -with bread crumbs mixed with other ingredients. Bake slowly thirty minutes, basting fre- quently. Moderate oven (350° F.). Mushrooms, chicken, or meat other than ham may be used instead of the ham. Stuffed Peppers Italian Style I dozen pepp)ers i cup cracker crumbs yi pound cheese (American) 4 tablespoons shortening 1 teaspoon salt 4 eggs y^ teaspoon pepper Beat eggs and melted shortening together. ^ dd grated cheese and cracker crumbs. Mix thoroughly. Cut peppers in half. Remove stem end and seeds. Parboil fifteen minutes. Put peppers in greased baking pan. Fill with egg, cheese, and crumb mixture. Bake thirty minutes in moderate oven (350° F.). Put into broiler a minute before serving to brown top. Com Pudding 2 cups com J^ teaspoon pepper }/2 cup milk 2 eggs I tablespoon butter i tablespoon flour >2 teaspoon baking powder ^ teaspoon salt Mix baking powder with flour. Stir milk, egg yolks, and flour into corn. Add seasoning. Add egg whites beaten stiff. Pour into 301 302 THE INTERNATIONAL COOK BOOK greased baking dish. Dot with butter. Bake one-half hour in slow oven (325° F.). Serve at once. Com Pudding with Sausage 1 pound pork sausage ^ teaspoon salt 2 cups corn 2 eggs y2 cup milk I tablespoon flour yi teaspoon baking powder Mix baking powder with flour. Stir milk, egg yolks, and flour into corn. Beat egg whites untU stiff. Add to corn mixture. Put pork sausage into bottom of baking dish. Bake fifteen minutes in hot oven (400° F.). Pour corn mixture over sausage. Bake one-half hour in a slow oven (325° F.). Serve at once. Scalloped Com 2 cups corn i cup milk yi cup bread crumbs i teaspoon salt Y% teaspoon pepper i tablespoon butter Put layer of corn into bottom of buttered baking dish. Season with salt and pepper. Cover with layer of bread crumbs. Repeat with alternate layers of corn and crumbs until all used. Have crumbs as top layer. Dot with butter. Add milk. Bake in moderately hot oven (375° F.) forty-five minutes. Squaw Com 1 can com X pound bacon (golden bantam) (cut fine and fried crisp) Add corn to hot bacon and heat thoroughly. Serve hot. One cup of tomato puree may be added to this recipe if desired. Sauteed Com with Peppers 3 tablespoons shortening 4 cups com (golden bantam) 2 green peppers ^ teaspoon salt Remove seeds from green peppers. Chop peppers fine. Cook in the shortening for five minutes. Add the corn and seasoning. RECIPES 303 Cook until browned. Serve hot. Chopped pimento may be added. Scalloped Cauliflower Mix cooked cauliflower with one-half as much medium white sauce. Season with salt and pepper. Put mixture into a buttered baking dish. Cover with buttered bread crumbs. Bake in a moderate oven (350° F.) until hot and nicely browned. Grated cheese may be added if desired. Finely cut green peppers may be used for variation. Baked Rice and Tomato 6 tomatoes 2 tablespoons butter )/2 cup rice 3 tablespoons bread crumbs I small onion i tablespoon chopped parsley I cup soup stock I teaspoon salt yi, teaspoon pepper Wash rice. Bring stock to boiling point. Add rice and_cook until it has absorbed all the stock.