snowynight

To prepare the mango peppers for stuffing, cut off the tops and remove the seeds. Let stand in salt water until required. Then prepare plenty of rice according to No. 52. Keep in a warm place until required.

Fry Hamburg steak with onion and curry powder according to No. 9. A pound of steak will be plenty for a nice big dish of peppers. Use no water in this mince, but when the meat and onions are partially fried add a cupful of the boiled rice, and mix all together. Stuff the peppers with this mixture of rice and meat.

Put in a roaster and cover with tomato sauce. This sauce may be made from any tinned tomato soup, diluted and more highly seasoned, or it may be made from stewed tomatoes from which the seeds and skins[28] have been removed. Make sauce a little thick. Bake very slowly or steam. Serve with the remainder of the rice.

This is such a hearty dish that one needs prepare nothing else to be served with it.

• 1⁄3 cup pearl tapioca
• 3⁄4 cup water
• 3 cups milk
• 1⁄2 teaspoon salt
• 2 eggs
• 1 tablespoon butter
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla

Soak the tapioca in the water for one hour. Add the milk, sugar, butter, and salt. Set the pan in a cooker-pail of boiling water. When the milk is scalding remove the pan and let the pudding come to a boil. Replace it in the boiling water and put it into the cooker for one and one-half hours. Take it from the cooker, add the beaten eggs, replace it in the pail of hot water and stir it over the fire till it registers 165 degrees Fahrenheit, using a dairy or chemis[164]t’s thermometer. Put it again into the cooker for one hour. When cold, add the vanilla.

Rice may be used instead of tapioca.

Serves six or eight persons.

Two cups of Veribest Pork and Beans, mashed to a pulp, one fourth cup of chopped nuts, one cup of browned bread crumbs, two teaspoons of grated onion, two eggs, one half cup of cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a greased bread pan. Brush with the beaten yolk of egg, milk or cream and bake one half hour. Serve with tomato sauce.

• 1 T-butter
• 2 T-lard
• 2 C-sifted flour
• ¾ C-milk
• 1/3 t-salt
• 4 t-baking powder
• 1 qt. strawberries
• 2/3 C-sugar

Cut the fat into the flour, salt and baking powder until the consistency of cornmeal. Gradually add the milk, using a knife to mix. Do not handle any more than absolutely necessary. Toss the dough upon a floured board or a piece of clean brown paper. Pat into the desired shape, and place in a pan. Bake in a hot oven for 12 to 15 minutes. Split, spread with butter, and place strawberries, crushed and sweetened, between and on top. Serve with cream.

Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender and the onions soft. Then add two teacupfuls of water. As soon as water boils add a cupful of sliced radishes, potatoes, carrots, or any vegetables that will not mash. Cook slowly together until vegetables are soft. In India this curry is always acidulated, but that is not necessary. It is a good plan, however, to always serve sliced lemon with all curries, as some prefer them sour.