est with salt and butter and serve.

CARROTS AND PEAS

Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
well with one pint cooked green peas. Sprinkle with two tablespoons of
flour, salt, pepper and sugar to taste, add two tablespoons of fat or
butter, one-half cup of milk or soup stock and carrot water, boil a
little longer and serve.

GREEN PEAS AND EGG BARLEY (PFAeRVEL)

Make the pfaervel. Heat one-quarter cup of butter or other fat, add the
pfaervel and when golden brown, add one quart of boiling water, one-half
cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
green peas strained. Set in moderate oven and bake one-half hour or
until every kernel stands out separately. Serve hot.

GREEN PEAS AND RICE

Shell one-half peck of green peas and wash them well; if canned peas are
used pour off liquid and rinse with cold water. Heat one-fourth cup of
butter or other fat in a spider, add one cup of rice and let simmer,
stirring constantly until rice is a golden brown; add one quart of
boiling water, then the drained peas and one-half teaspoon of salt, and
one-half cup of granulated sugar. Place in pudding dish, set in the oven
and bake until rice is tender. (Serve hot.)

GREEN PEPPERS

Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.

STUFFED PEPPERS

Select six tender, sweet peppers. Soak in water bread crumbs sufficient
to make one pint when the water is pressed out; mix with one-fourth
teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
butter.

Cut off the stem end of each pepper; carefully remove the interior and
fill the peppers with the prepared dressing. Place in a shallow
baking-pan and pour around them white sauce thinned with two cups of
water. Bake about one hour, basting frequently with the sauce.

PEPPERS STUFFED WITH MEAT

Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and