ham fat
1 small chopped onion
1/2 tsp. salt
Dash of pepper
1-1/2 c. steamed rice
1/2 c. bread crumbs
1/2 c. finely chopped boiled ham
Milk
Melt the fat in a frying pan, add the onion, salt, and pepper, and heat
together for several minutes. Add the rice, bread crumbs, and ham, and
moisten with milk until the mixture is of the right consistency. Use to
fill the peppers.
STUFFING NO. 2
(Sufficient for Six Peppers)
2 Tb. butter
1 onion, chopped
1/2 tsp. salt
Dash of pepper
2 c. stale bread crumbs
2 Tb. chopped parsley
1 tsp. celery salt
Milk
Melt the butter in a frying pan, add the chopped onion, salt, and
pepper, and heat together. To this add the bread crumbs, chopped
parsley, and celery salt, and moisten with enough milk to make the
stuffing of the right consistency. Use to stuff peppers.
POTATOES AND THEIR PREPARATION
WHITE POTATOES
70. WHITE POTATOES, popularly called _Irish potatoes_ because they are a
staple food in Ireland, belong to the class of tuber vegetables. They
form such an extensive part of the diets of the majority of people that
they are generally considered the most important vegetable used by
civilized man. They are usually roundish or oblong in shape and have a
whitish interior and a darker colored skin.
71. FOOD VALUE OF POTATOES.--In food value, Irish potatoes are
comparatively high, being in this respect about two and one-half times
as great as an equal weight of cabbage, but not quite twice as great as
the various root vegetables, such as carrots, parsnips, etc.
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