Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add
- Two ounces of bacon, diced and cooked to a light brown,
- One and one-half cups of fine bread crumbs,
- Two teaspoons of salt,
- One teaspoon paprika,
- One-half teaspoon thyme,
- Three-quarters cup of milk,
- One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss