a slice from the top and
remove the seeds and then place in cold water until needed. Now mince
fine four onions and then cook until tender but not brown, in four
tablespoons of shortening. Place in a bowl and then add

Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.

Mix and then fill into six large peppers. Place in a greased baking
pan and add one-half cup of water. Bake for forty minutes in a
moderate oven. Five minutes before removing from the oven place a
strip of bacon over each pepper. When nicely browned, serve.

EGG PLANT CROQUETTES

Pare the egg plant and then cut in slices and cover with boiling
water. Cook until tender and then drain well. Place in a bowl and add

One medium-sized onion grated,
Two green peppers chopped fine,
One well-beaten egg,
One-half cup of fine crumbs,
Two teaspoons of salt,
One teaspoon of paprika.

Mould into croquettes and then dip in flour, then in beaten egg and
roll in fine crumbs. Fry in hot fat, serve with cream sauce.

BRAISED CELERY

Scrape and thoroughly clean the coarse outside branches of celery, cut
into inch pieces and then parboil gently for fifteen minutes. Drain.
Now place two tablespoons of butter in a saucepan and add one and
one-half cupfuls of the prepared celery. Cover closely and cook until
tender, shaking occasionally to prevent sticking to the pan. Season,
and when ready to serve cover with espaniole or brown sauce made from
stock.

To make sauce: Place two tablespoonfuls of fat in an iron frying pan
and add four tablespoonfuls of flour; work to a roux, browning well.
Now add one and a half cupfuls of stock and bring to a boil. Cook for
five minutes and then strain and return to the saucepan and season.
Use a bouillon cube to make the stock if none of the regular stock is
on hand.

BAKED BABY LIMA BEANS

These tiny limas are most delicious when baked like the ordinary navy
bean. Wash one-half pound of beans well and then look over carefully
and discard all bruised or damaged ones. Soak overnight in cold water.
In the morning wash again and then place in a saucepan and cover with
cold water. Bring to a boil and then turn into a colander and let
the cold water run on them, then place in a saucepan and cover with
boiling water and cook for tw