Sweet Pepper And Cheese Tartines
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Sweet Pepper And Cheese Tartines
Cut Boston brown bread (buttered) into strips three inches long and one wide, and cover thickly with cream-cheese or with Neufchatel. Strew upon the cheese sweet green-peppers, chopped fine and sprinkled with a few drops of lemon-juice. Close the strips upon the mixture.
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