pper and fill (well-washed) peppers from which the stem and
seeds have been removed. Stand the peppers in a bake dish containing a
small amount of water. Place in a hot oven about twenty-five minutes,
or until peppers are tender. Serve hot.

CHILI (AS PREPARED IN NEW MEXICO)

Place hot peppers (well-washed) from which seeds have been removed
into a bake dish containing a very little hot water. Stand in a hot
oven until tender and skins turn a yellow brown, turning them over
occasionally. Remove the outside skin, chop fine, add a small quantity
of finely minced onion, pepper and salt and enough vinegar to moisten.
If sweet peppers are used add a pinch of cayenne pepper. Serve as a
relish in place of pickles or chow-chow. This recipe was given Marry
by a friend who had lived in Mexico. The outside skin of the peppers
may be more readily removed if upon being removed from the oven the
peppers are sprinkled with water, then covered with a cloth and
allowed to steam a short time.

BAKED CABBAGE

A half head of cabbage was cut into small pieces and cooked in hot
salted water until cabbage was tender. The water was drained from the
boiled cabbage, which was placed in an agate pudding dish alternately
with cream sauce composed of one cup of milk; one small tablespoonful
of flour, 2 tablespoonfuls of butter, seasoned with salt and pepper.
Sprinkle a few crumbs and place bits of the butter over top. Bake in
oven about 25 minutes and serve hot. This dish is almost equal to
cauliflower in flavor, especially if after the cabbage has cooked ten
or fifteen minutes the water is drained from it and fresh substituted.
And it is said, "Cauliflower is only cabbage with a college
education."

CRIMSON CREAMED BEETS

Cut all except two inches from the tops of beets. Scrub thoroughly
with a vegetable brush, then pour scalding water over beets. When
perfectly cleansed, place in a cook-pot, partly cover with boiling
water, stand on range and when beets have cooked tender remove outside
skin. Strain and stand aside one cup of water in which beets were
boiled, which should be dark wine color. When beets are to be served
to the one cup of strained beet juice add one tablespoonful of sugar,
one-fourth cup of not _very sharp_ vinegar. Add one teaspoon of
butter. Thicken this liquid with one and one-fourth tablespoonfuls of
a mixture of corn starch and flour. When cooked to the consistency of
cream add the quartered beets, season with pe