Brown large white onions, add 1/2 cup of uncooked rice, a little salt, piece of citric acid (size of a bean dissolved in a little water), fill peppers, stew with tomatoes like Arday-influs. Or fill peppers with red cabbage which has been steamed with onions and fat, and add moistened rice.
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. Bake, basting occasionally with melted butter for twenty minutes.
Cut the peppers in half and remove the seeds, stems and pith. Then cut them in neat, small pieces and throw into boiling salted water. Boil for half an hour. Drain them and then add salt to taste, one tablespoon of butter and four tablespoons of cream--to four peppers. Heat thoroughly and serve.
Broil on all sides; place the broiled peppers in a dish of cold water so that the skin can be easily removed. When the peppers are all peeled put in a bowl or crock, add French dressing, and cover closely. These peppers will keep all winter.
There are many varieties of radishes, round and long, black, white, and red. The small red radish may be obtained all year. They are served uncooked, merely for a relish. The large varieties are peeled, sliced and salted for the table.
To serve the small ones for table, remove tip end of root, remove the leaves and have only a small piece of stem on radish. They may be made to look like a tulip by cutting into six equal parts from the root end, down three-quarters of the length of the radish.
Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap.
First wash them thoroughly in cold water, peel them and remove the stems, then cut them in halves or quarters, according to their size.
Melt one tablespoon of butter in a saucepan over the fire then add the mushrooms and let them simmer slowly in the butter for five minutes; season them well with salt and black pepper, freshly ground. After seasoning, add a gill of cream and while it is heating sift one tablespoon of flour in a bowl, add one-half pint of milk. Stir these briskly till flour is all dissolved, then pour it gradually in the saucepan with the mushrooms and cream, stirring the whole constantly to keep it from lumping. Let it just bubble a moment, then add another tablespoon of butter and pour the creamed mushrooms over hot buttered toast on a hot platter and serve.