Rice and cheese pudding
Boil a cup of rice until each grain is tender and stands alone. Now beat in gradually five whipped eggs and a cup of milk, in which have been stirred two tablespoonfuls of grated cheese. Stir over the fire for a minute and pour the mixture into a greased pudding dish. Bake in a good oven for half an hour.
Pilau of green peppers
Cut green peppers lengthwise, removing the seeds with care, lest they make the green shells too hot. Fill the halves with boiled rice, into which has been stirred a tablespoonful of melted butter for a cupful of the boiled rice, and two tablespoonfuls of grated Parmesan cheese, with salt to taste. Mound the rice smoothly and high, and after the pilau has cooked ten minutes in a covered pan brown lightly. Serve hot.
Scallop of sweet peppers and ham
Cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced water for fifteen minutes, then drain. Cut each quarter in half. Butter a pudding dish and put in the bottom of it a layer of minced ham, on top of this a layer of cut peppers; sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock. Now put in more ham, another layer of peppers and crumbs, liberally dotted with bits of butter and sprinkled with salt. Bake, covered, in a good oven for half an hour, then uncover and cook ten minutes longer.
Buttered rice with peppers
Cook an even cupful of rice fast in two quarts of salted boiling water for twenty minutes, or until tender, but not broken. Drain in a colander, and set in an open oven to dry off for five minutes. Have ready one large, or two small green sweet peppers, seeded carefully and chopped fine. Put a heaping tablespoonful of butter in a frying-pan; when it hisses add the minced peppers; toss and stir over the fire until smoking hot all through. Put the rice into a dish and pour the contents of the frying-pan all over it, loosening the mass with a fork to allow the sauce to penetrate it.
Boston baked beans
Soak one quart of beans over night in warm—not hot—water. In the morning cook them until the skin curls on a bean when you blow upon it. Pack them in an earthen pot. Score the skin of a pound of streaked salt pork, and almost bury it in the beans. Pour over this one dessertspoonful of molasses, mixed with as much vinegar, a good pinch of pepper and a teaspoonful of mixed mustard. Cover closely and bake six hours in a good oven.