Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a pudding dish and put in the bottom of it a layer of minced ham, on top of this a layer of cut peppers; sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock. Now put in more ham, another layer of peppers and crumbs, liberally dotted with bits of butter and sprinkled with salt. Bake, covered, in a good oven for half an hour, then uncover and cook ten minutes longer. Buttered rice with peppers Cook an even cupful of rice fast in two quarts of salted boiling water for twenty minutes, or until tender, but not broken. Drain in a colander, and set in an open oven to dry off for five minutes. Have ready one large, or two small green sweet peppers, seeded carefully and chopped fine. Put a heaping tablespoonful of butter in a frying-pan; when it hisses add the minced peppers; toss and stir over the fire until smoking hot all through. Put the rice into a dish and pour the contents of the frying-pan all over it, loosening the mass with a fork to allow the sauce to penetrate it. Boston baked beans Soak one quart of beans over night in warm—not hot—water. In the morning cook them until the skin curls on a bean when you blow upon it. Pack them in an earthen pot. Score the skin of a pound of streaked salt pork, and almost bury it in the beans. Pour over this one dessertspoonful of molasses, mixed with as much vinegar, a good pinch of pepper and a teaspoonful of mixed mustard. Cover closely and bake six hours in a good oven. Baked beans and tomatoes Soak and boil as directed in the last recipe. Then put the beans into a deep pudding dish; bury a piece of pork (parboiled) in the center and pour over them a large cupful of stewed and strained tomatoes seasoned with pepper, sugar, onion juice and a good lump of butter, but not thickened. Cover closely and cook for three hours, if the dish be large. Fried cucumbers Peel and slice cucumbers