The 1918 Fanny Farmer Cookbook

green peppers

/3 cup Brown

Sauce

onion, finely

chopped

tablespoons

bread crumbs

tablespoons butter

Salt ad pepper

tablespoons

chopped mushrooms

Buttered bread

crumbs

tablespoons lean raw ham, finely

chopped

Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.

Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then

add

Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked

mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown

Sauce.

Stuffed Peppers II

Prepare peppers as for Stuffed Peppers I. Fill with equal parts of finely chopped cold cooked

chicken or veal, and softened bread crumbs, seasoned with onion juice, salt, and pepper.

Pumpkins

Pumpkins are boiled or steamed same as squash, but require longer cooking. They are

principally used for making pies.

Radishes

Radishes may be obtained throughout the year. There are round and long varieties, the small

round ones being considered best. They are bought in bunches, six or seven constituting a

bunch. Radishes are used merely for a relish, and are served uncooked. To prepare radishes

for table, remove leaves, stems, and tip end of root, scrape roots, and serve on crushed ice.

Round radishes look very attractive cut to imitate tulips, when they should not be scraped; to

accomplish this, begin at root end and make six incisions through skin running three−fourths

length of radish. Pass knife under sections of skin, and cut down as far as incisions extend.

Place in cold water, and sections of skin will fold back, giving radish a tulip−like appearance.

Chapter XIX − VEGETABLES

347