Page:The Pilgrim Cookbook.djvu/41

Rh Wash and scrub 4 large sweet potatoes and boil them. When done scrape off the skin, cut into quarters or eighths and put them in a saucepan with 1 heaping tablespoon butter, ¼ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon sugar and ½ cup of rich cream. Cover closely and stand at the side of the fire for 15 minutes, shaking frequently.—Mrs. R. Albrecht.

Wash, scrub and parboil the potatoes. Scrape off the skin and cut them into ½-inch slices. Arrange in layers in a greased baking dish, putting over each layer bits of butter, a pinch of salt, a little granulated sugar and a few drops of water. For a good dishful about ⅔ of a cup of sugar, 2 tablespoons butter and 2 tablespoons water will be needed. Bake slowly in a moderate oven until they are browned on top and candied all through; this will take about an hour.—Mrs. R. Albrecht.

Choose red or green peppers of even size and of round rather than long shape. Cut off the tops, remove seeds and veins, cover with boiling water and parboil for 5 minutes. Drain, fill with the stuffing, arrange in a baking dish, pour in any good stock ½ inch deep and bake 30 minutes in a hot oven.

Stuffing.—Chop very fine sufficient cold roast chicken to make ¾ cupful. Add 1½ cups soaked bread crumbs, 1 large tomato skinned and cut fine or ½ cup canned tomato, ½ medium sized onion chopped fine, 1 heaping tablespoon butter melted, 1 tablespoon chopped parsley, 1 raw egg, and a scant ½ teaspoon salt.—Mrs. R. Albrecht.

Six large green peppers, 1 pound chopped beef, ½ pound chopped pork. Cut tops off peppers, remove seeds and white pulp. Put them in dish, scald with hot water and let stand 10 minutes. Add a little soaked white bread to keep meat