A Peck of Pepper Recipes from Vaughan’s Vegetable Cook Book (Including “Pickled Peppers” – no kidding!)

An Excerpt from Vaughan’s Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs, by the Proprietors of Vaughan’s Seed Store (1919)

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DEVILED PEPPERS

Use green bell peppers, cut off the stem end and remove the inside. Chop cooked cold ham, and with it as many eggs as one wishes, or chop tongue, veal or chicken, and use the following salad dressing:—To a pint of meat use the yolk of a hard boiled egg, rubbed smooth in a scant tablespoonful of melted butter, a half teaspoonful of made mustard, half a teaspoonful of sugar, add enough vinegar to make it thin and stir in the meat. Fill the pepper shells with this mixture rounding it up high. It is an excellent lunch dish.

PICKLED PEPPERS

Remove the seeds from large green peppers, slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage, then cover them with salt and let stand over night. In the morning drain off the water. For the pickle use enough vinegar to cover the peppers, an ounce each of black and white mustard seed, juniper berries, whole cloves and allspice, one half-ounce of celery seed and one large onion chopped fine or one head of garlic if that flavor is liked. Let this come to a boil and pour over the peppers. Pack tightly in a jar, cover with horseradish leaves, and close up tightly.

PEPPER SALAD

Shave as fine as possible one head of cabbage, use an ounce of mustard seed, or an ounce of celery seed as one prefers either flavor; cut one or two yellow peppers into thin shavings if mustard seed is used, or four if celery seed is used. Pour cold cider vinegar over all, add a little salt and sugar and let stand a day or two to really pickle the cabbage and peppers. Pack in jars or cans and it will keep all winter. Serve with oysters and cold meats.

STUFFED PEPPERS

Cut off the stem end of green bell peppers. Mince cooked chicken or use a can of shrimps, and mix with it almost an equal weight of bread crumbs, a large lump of butter, two or three tablespoonfuls of cream, salt and a sprinkle of parsley. Fill the pepper shells with the mixture, sprinkle bread crumbs over the tops, dot with butter, and brown in the oven.

OAKLAND STUFFED PEPPERS

Cut off the tops and scoop out the seeds of six peppers, chop an extra pepper without seeds, mix with it a small onion chopped, a cupful of chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful of salt, and an equal measure of bread crumbs. Stuff the peppers, replace the stem ends, and bake the peppers for half an hour, basting them with butter or salad oil two or three times. Serve them hot as a vegetable.

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These recipes are excerpted from Vaughan’s Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs, by the Proprietors of Vaughan’s Seed Store (1919). Learn more at www.BetterDaysBooks.com.

An early Twentieth Century publication of New York and Chicago’s Vaughan Seed Store, VAUGHAN’S VEGETABLE COOK BOOK: HOW TO COOK AND USE RARER VEGETABLES AND HERBS offers a wide range of delectable recipes drawn from the Chicago Herald-Record Newspaper, popular cook books of the era including “The Cook’s Own Book,” “The Household” and “Practical Housekeeping,” and a variety of traditional French and German sources. This Better Days Books quality reprint edition is taken from the Third Printing of this popular title (1919), and reproduces the original cover in all its plain but timeless charm – including the original price of just 35 cents!

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