One green pepper, chopped fine,
The prepared bread,
Three tablespoons of finely chopped parsley,
One level teaspoon of thyme.
Cook slowly, turning frequently until the onions are tender, adding more shortening if necessary to prevent the mixture from sticking to the pan. Then season with salt and pepper. Cook and then fill into the duck. Dust with flour and then roast in a moderate oven, allowing thirty minutes for the duck to start cooking and twenty minutes to the pound.
MACARONI
Macaroni is to the Italian cook the starchy content of the meal; just as the Irish and sweet potato are our common starchy foods. The thrifty Italian and French housewifes have found that by addition of meat, cheese and eggs for flavoring, they can serve their families substantial and attractive foods at a minimum cost.
The average American consumer of pastes and macaroni has no idea of the number of styles or forms—of which there are over a hundred—into which this wheat product is made. They range from the lasagnes, which are the short, flat pieces one and two inches wide, cut and frequently moulded by hand, to the fideline, which are the long, thin threads, the finest of which are many times smaller than vermicelli. Between these two extremes there is a great variety, which includes the alphabet and many fancy designs.
MACARONI MILIEUSE
Wipe with damp cloth and cut in one-inch blocks one pound of shin beef. Roll in flour and brown quickly in hot fat. Place in a deep saucepan and add