1918 War-Time Recipe: Corn Stuffed Green Peppers

1918 War-Time Recipe: Stuffed Green Peppers
Food and Freedom
Mabel Dulon Purdy
Green peppers
Corn
Slt nad pepper
1 spoonful or 2 or milk
A little chicken fat or bacon drippings
Bread crumbs
REMOVE seeds from sweet green peppers; parboil peppers in boiling, salted water ten minutes. Score and cut old green corn from the cob; season with pepper, salt, a spoonful or two of milk, and a little chicken fat or bacon drippings. Cook carefully about five minutes. Fill peppers with prepared corn, cover tops with bread-crumbs, dot with a bit of fat, bake until tender. Serve hot with tomato sauce.
Did we eat it? Yes
Would I make it again? Yes
Notes: If you don’t have bacon drippings a little smoked paprika is nice. Next time, I would use regular breadcrumbs vs the cut up bread.

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