You may use for these scallops of cold chicken, lean lamb or veal. See that you do not get the forcemeat too stiff.
Scalloped peppers on the half-shell
Halve the peppers lengthwise, remove seeds and membrane, and parboil for five minutes. When cold, fill the halves with minced roast beef and fine bread-crumbs moistened with tomato juice. Bake in a covered pan, basting every ten minutes. At the end of a half hour remove to a hot platter and serve with tomato sauce poured over and around the halved peppers.
Peppers and rice
(A Creole dish.)
Cook half a cupful of rice in plenty of boiling water, a little salt, for twenty minutes hard. Drain in a colander and set at the back of the range to dry off. Heap within a deep dish.
Prepare your peppers as already directed. Slice as for frying in the usual way. When you take them from the cold salt and water, fry them in a great spoonful of butter. Lift them from the pan and chop rather coarsely. Add to the hot butter and peppers a teaspoonful of onion juice and two tablespoonfuls of stock. Boil up and pour upon the rice. Set in the oven, covered, for three minutes, and serve.
POKE STALKS
Cut as you would asparagus, when they are but a few inches high. They are then tender and succulent, and are thought by some imaginative vegetarians to resemble the “aristocrat” in flavor.
They are undeniably wholesome—also inexpensive.