| 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.
266.—BOILED POTATOES
Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish.
267.—BAKED POTATOES
Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes.
268.—CREAMED POTATOES
| 2 cups raw potato balls or half-inch cubes | 1 cup White Sauce (see No. 207) |
| 1 slice onion | 1 teaspoon finely chopped parsley |
Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup.