a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.

STUFFED PEPPERS (ARDAY-INFLUS)

Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.

GREEN PEPPERS STUFFED WITH VEGETABLES

Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.

PEPPERS STUFFED WITH NUTS

Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened with
salt and pepper. Bake, basting occasionally with melted butter for
twenty minutes.

STEWED PEPPERS

Cut the peppers in half and remove the seeds, stems and pith. Then cut
them in neat, small pieces and throw into boiling salted water. Boil for
half an hour. Drain them and then add salt to taste, one tablespoon of
butter and four tablespoons of cream--to four peppers. Heat thoroughly
and serve.

BROILED GREEN PEPPERS

Broil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.

RADISHES

There are many varieties of radishes, round and long, black, white, and
red. The small red radish may be obtained all year. They are served
uncooked, merely for a relish. The large varieties are peeled, sliced
and salted for the table.

To serve the small ones for table, remove tip end of root, remove the
leaves and have only a small piece of stem on radish. They may be made
to look like a tulip by cutting into six equal parts from the root end,
down three-quarters of the length of the radish.

BROILED MUSHROOMS

Wash th