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
- 6 green peppers ½ cup tomatoes
- 2 tablespoons bacon fat ½ teaspoon salt
- 1 teaspoon grated onion ¼ cup buttered crumbs
- 1 cup cooked rice
Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.
Better Meals for Less Money, by Mary Green (Year 1909)
Select firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves. Sew on the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes. Do this three mornings, then seal.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)