Green Peppers in 1920

The Washington Herald, Washington, Washington DC Aug 02 1920, page 6

• 4 large green peppers
• 1 sweetbread
• 1 tomato
• 1/2 cup boiled rice (warm)
• 1 tablespoon blanched almonds (about six)
• 1/2 teaspoon grated onions
• 1 teaspoon salt

Cut tops from peppers. Take out seeds and pour boiling water over them. Let stand thirty minutes. Parboil sweetbread and chop fine. Peel tomato. Cut almonds in slices. Mix all ingredients and fill peppers with mixture. Put in a pan to bake. Pour water to about half cover peppers into pan. Add tablespoonful of butter. Bake thirty minutes.

Sauce

• 1 tablespoon vinegar
• piece of bay leaf
• 1 small onion
• 4 tablespoons butter
• 3 tablespoons water
• 3 eggs (yolks)
• 1 teaspoon salt

Put vinegar, bay leaf and onion into double boiler and let stand till hot. Add butter and yolks of eggs beaten with water and salt. Stir constantly while mixture thickens. Strains over peppers.