PEPPER RELISH
Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small
onions. Put all in a bowl and cover with boiling water and let stand
five minutes. Drain off, cover again with boiling water and let stand
ten minutes. Then place in an agate colander or muslin bag and let
drain over night. The following morning add 1 quart of good sour
vinegar, 1-1/2 cups sugar, 2 even teaspoonfuls salt and boil 20
minutes. While hot fill air-tight jars. This is excellent.
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PEAR CONSERVE
Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover with water and boil until tender, then add 5 pounds of sugar. Peel 2 oranges, cut in dice the night before using; let diced orange peel stand, covered with cold water until morning. Th... PEAR DUMPLING (BIRNE KLOESSE)
Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder. Make this into a dum... PEAR KUGEL
Cream one cup of rendered fat with one cup of sugar, add one-half loaf of bread, previously soaked and pressed dry, a little salt, one-fourth cup of flour. Grease pudding-dish and put in alternate layers of the mixture and pears that have been boiled with... PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; b... PEAR-SYRUP OR JELLY.
This preparation, although little known in England, forms an important article of economy in many parts of the Continent. The pears are first heated in a saucepan over the fire until the pulp, skins, &c., have separated from the juice, which is then strai... PEARS
If the fruit is ripe it may be treated exactly the same as peaches. If, on the other hand, it is rather hard it must be cooked until so tender that a silver fork will pierce it readily. ... PEAS STEWED WITH OIL.
Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, and a dessert-spoonful of powdered sugar, with water sufficient to cover the peas, watching, from time to time, that th... PEASANTS' EGGS
Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of cornflour or feculina flour. The original recipe gives also one packet of vanilla sugar, but as this may be difficult to get in England it will be easier to add a few drops of vanilla e... PECAN CAKE
From MRS. ALICE HOUGHTON, of Washington, Lady Manager. One and one-half cup sugar; one-half cup butter; whites of six eggs, beaten stiff; one-half cup milk; one and two-thirds cup flour; one- third cup corn starch; one teaspoon baking powder; one and one-... PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup butter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. ... PENUCHE
3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; t... PEPPER AND CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this. ... PEPPER HASH
Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonfuls of sugar, 1 teaspoonful of whole mustard seed, 1/2 a chopped red, sweet pepper, a pinch of red cayenne pepper and 1... PEPPER MANGOES
Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. Chop up one head of cabbage after boiling it in salt water. When cold add one cup of mustard seed, two tablespoons of grated horseradish, one nut... PEPPER POT.
Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three quarts of water, according to the quantity of meat, &c. It must be seasoned highly with ... PEPPER RELISH
Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions. Put all in a bowl and cover with boiling water and let stand five minutes. Drain off, cover again with boiling water and let stand ten minutes. Then place in an agate colander or m... PEPPER SALAD
Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise. ... PEPPERS STUFFED WITH MEAT
Cut a slice from the blossom end of each pepper, remove seeds and parboil ten minutes. Chop one onion fine and cook in fat until straw color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup of mushrooms; cook two minutes, add 1/2 cup of wat... PEPPERS STUFFED WITH NUTS
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. Bake, basting occasionally with melted butter for twenty minutes. ... Perchero
Place five pounds of beef in a large pot half filled with water. Boil for three hours, having seasoned well with salt and pepper. Then add a large piece of pumpkin cut in pieces, a pint of string beans, a cup of corn, a large onion sliced, a carrot and a ... PERFECT BREAKFAST ROLLS
One quart of scalded milk, when lukewarm, add the following: 1/2 cup of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1 teaspoonful of salt and 1 Fleischman's yeast cake; add flour to form a thick batter; beat all thoroughly. Mix the above at ... PERFECTION POTATO CAKES
1 cup of boiled mashed potatoes. 1 cup sweet milk. 1 cup water in which 1 Fleischman yeast cake was dissolved. 2 cups soft A sugar. 1/2 cup butter and lard mixed. 2 eggs. A little salt. About 7 cups of flour. Cream the sugar, butter and eggs together. Add... PERFECTION WAFFLES
Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1 teaspoonful of salt, four times. Separate 3 fresh eggs. Place the yolks in an earthenware mixing bowl. Beat well with a spoon. Then add 3-1/2 cups of sour milk or sour buttermilk and 1/2 c... PESACH BORSHT
About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped. Place the whole in a six-quart crock, cover with water. Place the cover on the crock and over this cover put a clean cloth. When ready for use th... PESACH CAKE WITH WALNUTS
Cream together the yolks of nine eggs, and one-half pound of powdered sugar, weigh one pound of walnuts before shelling; when shelled, grind; to the creamed yolks and sugar add two tablespoons of well sifted matzoth flour, a pinch of salt, and one teaspoo... PETER PAN DESSERT
Cut a banana in four strips, cross two over two in basket-shape, fill centre square with a tablespoon of ice-cream and sprinkle over all some chopped walnuts, pistachio nuts and marshmallows, cut in strips. ... PETITES CAISSES À LA FURNES
(Hommage à Sir Edward Grey) Gently boil a quantity of the very best green peas in good gravy; as the gravy becomes reduced, add, instead, butter. Do not forget to have put a lump of sugar in every pint of gravy. When the peas are done break on them the r... PETITS VOL-AU-VENTS.
These are made in the same way, but cut in small rounds, the crumb of the larger is scooped out, and the hollow filled with any of the varieties of patty preparations or preserved fruits. ... PFÄRVEL--FLEISCHIG
Make as much egg barley as required. Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown, add the dried egg barley and brown nicely. Place in a pudding-dish, add three cups of hot soup stock or water to more than cover. Bake... Pheasant a la Savarin
Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird with an anchovy, a bit of ham and two truffles minced. On this lay the pheasant and roast until done. Serve on the coo...