Page:The Pilgrim Cookbook.djvu/42

38 together and stuff peppers with the mixture. Cook 1 hour in following sauce: Melt, but do not brown, 1 tablespoon butter, add 1 heaping cooking spoon flour, 1 can tomatoes, 2 tablespoons sugar and salt to taste. Put peppers in sauce and add enough water to float peppers in pot.—Mrs. R. Liss.

Two quarts shelled green peas, 2 onions, 1 handful parsley, 2 pounds bacon, 2 tablespoons flour, two glasses water, salt and pepper to taste. Cut the bacon in dices and brown in a sauce pan; sprinkle with flour; then add the water, peas, onions (whole), parsley (tied), and cook for 50 minutes. When done take out onions and parsley and serve.

Steam or boil medium sized turnips till tender; scoop out center till only a shell remains. Have ready green peas cooked tender or use canned peas, to which have been added butter, salt and pepper. Fill the turnip cups with peas and pour over all a white sauce. Carrots may be used instead of turnips. Use the scooped out portion in soup or vegetable salad.—Alicia K. Steinhoff.

One-half cup rice, ¼ pound American cheese, ½ cup strained tomatoes, a few bread crumbs. Cook rice in salt water. When tender place a layer in pan, then a layer of cheese cubes, another layer of rice, tomatoes, dot top with butter, sprinkle with bread crumbs and bake 20 minutes in a rather hot oven. Serve hot.—Mrs. W. Schilke.

Wash ½ peck swiss chard till clean and let stand in cold water for 3 to 4 hours. Then boil for 25 minutes, drain and chop fine. Cut salt pork or bacon in cubes and fry brown. Pour drippings and cubes over swiss chard and serve. Spinach can also be prepared in this way.—Josephine O’Rourke.