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) THE MONTHLY MAGAZINE SECTION
Tempting Creations for the Housewife WITH A FEW FRIENDS AND A FEW DISHES DINE, AND MUCH OF MIRTH AND MODERATE WINE." Green Pepper and Cheese Salad. Select and wash three medium-sized green peppers. Cut around the stem of each with a slender paring knife to remove the seed and white sections. Stuff the inside of the peppers with cottage cheese, pressing it in firmly. Chill, and when ready for use, cut the pepper into one-fourth inch slices and place two or three of these slices in a nest of tender lettuce. Serve with a salad dressing. Pepper and Egg Salad. 4 hard-cooked eggs. 2 medium-sized peppers. Cook the eggs by dropping them carefully into a kettle of boiling water (about 2 quarts of water) and set the kettle where the water will not continue to boil. Allow the eggs to remain in this water, well covered, for 45 minutes before removing to chill and peel for the salad. Clean the peppers, cut into long strips or into circles, arrange the slices of pepper with slices of egg attractively on a nest of lettuce, and serve with a cooked salad dressing. Stuffed Baked Green or Red Peppers Filling No. 1. 1 cup cold chicken. 1 cup toasted bread 1 tablespoonful chopped crumbs or cooked onion. rice. 1 tablespoonful chopped ya teaspoonfui salt. 2 taablesepoonfuls melted V teaspoonfui pepper, butter. 1 slightly beaten egg. Filling No. 2. 1 cup minced cold ham 1 cup toasted bread or chopped bacon. crumbs or cooked 1 tablespoonful chopped ,,ce' r , . 'A teaspoonfui pepper, parsley. j cup tomatoes cut ;nto 1 tablespoonful chopped cubes. onion. Salt to taste. Other cold meats may be ground, seasoned and mixed with an equal quantity of bread crumbs or cooked rice moistened with a slightly beaten egg, cream, or tomato, and substituted for either of the fillings. Take six whole medium-sized fresh green peppers or canned whole pimentos. If fresh peppers are used, slice a round off the top, remove seeds, and save the top to re place. Soak in cold salt water (2 table spoonfuls salt to 1 quart water) for half an hour ; rinse in clear, cold water. Drain, press in the filling, and replace the top, and fasten it in place with wooden toothpicks. Put the stuffed peppers in a baking pan, pouring around them enough water to cover the bottom of the pan one-half inch. Bake in a medium hot oven for 20 to 30 minutes. When canned pimentos are used, remove from cans, discard liquor, and allow the pi mentos to stand in a bowl for about 15 min utes to aerate before using, thus giving them a better flavor. Stuff as for green peppers and bake for 10 to 15 minutes. Escalloped Potatoes with Peppers 1 chopped red pepper. I chopped green pepper. 4 medium-sized cold boiled potatoes. V, tablespoonful parsley slice of onion (minced. (minced). Season with salt and pepper. Cut the potatoes in 1-inch cubes. Put a layer of potatoes in the bottom of a buttered baking dish. Mix minced pepper, parsley, onion, and seasoning, and add a layer of this mixture. Continue putting alternate layers of each until the mixture is all used. Pour rer this the cream sauce and put a thin layer of buttered bread crumbs on top. Bake for 25 minutes. Serve hot. To -make buttered crumbs, melt 1 table spoonful butter and stir into it 1 cup soft crumbs. At times it is a great convenience to the housewife to be able to reach to a shelf for a can of soup, open it, heat it, and serve it within a few minutes time. The Depart ment of Agriculture's specialists' in home canning-club instruction point out that the next logical step for the club members after learning to can fruits and vegetables is to transform meat scraps, bones, ligaments, and odds and ends of vegetables and cereals into an economical, as well as palatable, soup something that can be made ready in a few minutes for use as a hot dish. Directions for Making Soup Stock Secure 25 pounds of beef hock, joints, and bones containing marrow and strip off the fat and meat, cracking the bones with a hatchet or cleaver. Place the bones within a thin cloth sack and put them into a large kettle containing 5 gallons of cold water. Simmer, but do not boil, for 6 or 7 hours, then skim off all fat from the liquid. Do not salt while simmering. This should make about 5 gallons of soup stock. Pack the stock while hot in glass jars, bottles, or enameled or lacquered tin cans, and par tially seal the jars; if tin cans are used, cap and tip. If using a hot-water bath outfit, sterilize for 40 minutes ; if using a water seal or 5 pounds of steam pressure outfit, sterilize for 30 minutes, or 25 minutes if using pressure cooker outfit. Vegetable Soup. A good vegetable soup may be made, ac cording to the department's experts, as fol lows : Soak one-fourth of a pound of lima beans and 1 pound of rice in water for 12 hours. Cook one-half pound of barley for 2 hours. Blanch 1 pound of carrots, 1 pound of onions, 1 medium-sized potato, and 1 red pepper for 3 minutes in boiling hot water, and then quickly dip into cold water. After this is done, the carrots, onions, po tato, and pepper should be cut into small cubes and mixed thoroughly with the lima beans and rice which have been cooked as described above. Fill the glass jars or lac quered or enameled tin cans three-fourths full of the above mixture of vegetables and cereals. The next step is to prepare a smooth paste from one-half pound of wheat flour blended with 5 gallons of soup stock. Boil this mixture for 3 minutes and add 4 ounces of salt. Pour this mixture or stock over the vegetables until the cans are full. Partially seal the jars, or cap and tip the cans, and sterilize for 90 minutes, if using a hot-water bath outfit; 75 minutes, if using a water-seal or 5 pounds of steam pressure outfit; or 45 minutes, if using pressure cooker. Cream of Pea Soup. Soak in water overnight 8 pounds of dried peas. Cook the peas until they are soft, and then mash them fine. Add to the mashed peas 5j4 gallons of soup stock, and bring the whole to a boil; then pass the boiling liquid through a fine sieve. Make a smooth paste by mixing one-half pound of flour and a little water ; add 10 ounces of sugar and 3 ounces of salt, and add the whole to the peas and soup stock. Cook the whole -Co-wley. until the soup begins to thicken and then pack in the glass jars or tin cans. Partially seal the jars, or cap and tip the tin cans. If using a hot-water bath outfit, sterilize for 90 minutes ; 80 minutes if using water-seal outfit ; or 45 minutes in pressure cooker. Cream of Potato Soup. Boil 14 pounds of potatoes, sliced thin, with 5 gallons of soup stock, for 10 minutes. Add 3 ounces of salt, one-fourth teaspoonfui of pepper, and one-half pound of butter, and boil slowly for 5 minutes. Make 3 table spoonfuls of flour into smooth paste and add to the above. Cook 3 minutes and pack in glass jars or tin cans while hot. Partially seal the jars, or cap and tip the tin cans. Sterilize 90 minutes if using hot-water bath outfit; 75 minutes if using water-seal outfit; or 45 minutes if using pressure cooker. Bean Soup. Soak 3 pounds of beans 12 hours in cold water. Cut 2 pounds of ham meat into J4inch cubes and place in a small sack. Place beans, ham, and 4 gallons of water in kettle and boil slowly until the beans are very soft. Remove the ham and beans from the liquor and mash the beans fine. Return ham and mashed beans to the liquor and add 5 gallons of soup stock and seasoning and bring to boil. Fill into glass jars and tin cans while hot. Partially seal glass jars, or cap and tip the tin cans. Process 2 hours if using hot-water bath outfit ; 90 minutes if using water-seal outfit ; 75 minutes under 5 pounds of steam ; or 60 minutes in pressure-cooker outfit. Cream of Tomatoes Slice two onions, two carrots, one leek finger, a few pieces of ham scraps and brown slightly in a little butter, then add three fourths of quart of boiling meat stock (or water). Stir well until it comes to a boil, then add eighteen fresh tomatoes, cut in pieces ; one bay leaf ; season with salt and pepper, and add a little sugar. Cook on hot fire for one hour, constantly stirring, and when ready, strain ; add two small pieces of butter, one-half pint of good rich cream, and serve. "Can All You Can." Wasted fruits and vegetables in the gar dens and orchards of America amount to several millions of dollars annually. If this waste were saved the housewife could not only supply the family with food in its very best canned form, but could also net for her self a neat income by marketing the over supply. As it is, the same family which his permitted this waste in summer is com pelled to go to the store in winter and buy the vegetables and fruits which specialists say are absolutely necessary to health. I women could only be brought to realize that vegetables and fruits canned fresh have a better flavor than the commercial canned product, besides being cheaper, they would certainly make an effort to do more home canning. Home canning is comparatively simple and easy. Certain utensils are necessary, but these may be found in every home. Can ning on a large scale is never recommended for the first year's work. Do not buy ex pensive steam pressure outfits until you have used the simple hot water bath outfits.