head of garlic if that flavor is liked. Let this
come to a boil and pour over the peppers. Pack tightly in a jar, cover
with horseradish leaves, and close up tightly.

PEPPER SALAD.

Shave as fine as possible one head of cabbage, use an ounce of mustard
seed, or an ounce of celery seed as one prefers either flavor; cut one
or two yellow peppers into thin shavings if mustard seed is used, or
four if celery seed is used. Pour cold cider vinegar over all, add a
little salt and sugar and let stand a day or two to really pickle the
cabbage and peppers. Pack in jars or cans and it will keep all winter.
Serve with oysters and cold meats.

STUFFED PEPPERS.

Cut off the stem end of green bell peppers. Mince cooked chicken or use
a can of shrimps, and mix with it almost an equal weight of bread
crumbs, a large lump of butter, two or three tablespoonfuls of cream,
salt and a sprinkle of parsley. Fill the pepper shells with the mixture,
sprinkle bread crumbs over the tops, dot with butter, and brown in the
oven.

OAKLAND STUFFED PEPPERS.

Cut off the tops and scoop out the seeds of six peppers, chop an extra
pepper without seeds, mix with it a small onion chopped, a cupful of
chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful
of salt, and an equal measure of bread crumbs. Stuff the peppers,
replace the stem ends, and bake the peppers for half an hour, basting
them with butter or salad oil two or three times. Serve them hot as a
vegetable.

BROWNED MASHED POTATOES.

Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of
cream, the yolks of two eggs, a tablespoonful of butter, pepper and
salt. Cover with the whipped whites of the two eggs, bake until browned
and with a pancake knife transfer them to a hot dish and serve at once.

POTATOES WITH CHEESE SAUCE.

Use twelve good sized potatoes, mash, add pepper, salt, milk and butter.
Make a cup of drawn butter, (milk, butter and a very little corn starch
as thickening, with pepper and salt) into it stir two beaten eggs, and
two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie
tin, cover with a thin layer of the drawn butter sauce, cover this in
turn with more potato and repeat until there is a mound, cover with the
sauce, strew thickly with cheese and brown in a quick oven.

LYONNAISE POTATOES.

Put a large lump of butter in a saucepan and let it melt; then add one
small onion chopped fine or sliced thin