Other Fillings For Peppers

1. Soak in water bread crumbs sufficient to make 1 pint when the water is pressed out; mix with 1 teaspoon salt, pepper to taste, 1/2 teaspoon finely pulverized sage, 1/2 teaspoon minced parsley, 1/2 teaspoon minced onion, 2 tablespoons melted butter, 1 egg. Fill peppers .and pour over them 1 cup White Sauce II, thinned with 1 cup white stock. Bake 45 to 50 minutes.

2. 1 Cup cooked rice, 2 tablespoons finely cut bacon, 1 tablespoon finely cut onion, 1 hard-boiled egg, 1 raw egg,

1 teaspoon salt, J teaspoon paprika. Put bacon in frying pan, add onion and brown, add rice, the hard-boiled egg, chopped fine, and heat through. Remove from the fire and add the well-beaten raw egg, salt and paprika. Mix well, fill peppers, dust top with bread crumbs, place in deep dish, and bake in hot oven 30 minutes. Macaroni may be used instead of rice.

3. Tomatoes stewed till tender, thickened with fine cracker crumbs and nicely seasoned with salt, pepper and a dash of lemon juice make a good filling.

4. Peppers may be filled with well seasoned chopped meat, with or without the addition of bread crumbs or boiled rice.

Pimento Roast

3 Canned pimentos, J pound cream or cottage cheese,

2 cups cooked lima beans, bread crumbs, butter and water. Chop the first 3 ingredients; mix thoroughly and add bread crumbs until the mixture is stiff enough to form a roll.

Brown in the oven, basting occasionally with butter and water. Mrs. D. B. Harvey.

Fried Parsnips

Scrape and slice lengthwise; boil till tender, drain and season with salt and pepper; dip first in melted butter, then in flour and dust with sugar. Put 2 tablespoons of drippings into a frying pan; when hot put in the parsnips and fry brown. Serve with pork.

Stewed Parsnips

Scrape and slice crosswise about 1/2 inch thick; have a saucepan ready with a half pint of hot water and a tablespoon of butter; add the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to prevent burning. When done the parsnips will be of a creamy, light brown color.

Boiled Peas With Butter

Put peas on to cook in boiling water. When water comes to a boil again, draw peas back where the water will bubble gently. Peas should always be boiled slowly, and with the cover partially off the pan. It is impossible to give the exact time of cooking this vegetable, since so much depends on the maturity of the peas, the length of time they have been picked, etc. Young, tender peas will generally cook in 20 or 30 minutes, and the seasoning should be added while they are still firm and crisp. If the peas are cooked until the green color is destroyed they are overdone and their delicate flavor is spoiled. Add 1 teaspoon of salt the last 15 minutes of cooking. There should be very little water left. Add 2 tablespoons of butter, and if the peas are not the sweet kind, add 1 teaspoon of sugar. Let simmer a little longer and serve.

Creamed Peas

Cook as for Boiled Peas and serve with White Sauce II, allowing 1 cup of sauce to 1 pint of peas.

Green Pea Souffle

1 1/2 Tablespoons better, 11/2 tablespoons flour, 1/4 teaspoon salt, 1 cup milk, 1/8 teaspoon pepper, 3 egg yolks, 1/4 teaspoon grated onion or 1 teaspoon chopped mint, 3 egg whites stiffly beaten, 1 pint cooked green peas or 1 can. Make a white sauce of the first four ingredients. Mash the peas and add with the yolks and seasoning to the sauce. Fold in the egg whites and pour into a greased baking dish. Set in a pan of warm water and bake in a slow oven till firm. Do not allow water in pan to boil. Mrs. D. B. Harvey.

Peas And Carrots

Cook peas until tender in boiling salted water and drain. Cook diced carrots till tender, drain and save water in which they are cooked. Make a sauce with 2 tablespoons butter, 2 tablespoons flour, 1 cup of liquor in which carrots were cooked, 1 tablespoon vinegar, 1 tablespoon sugar. Cook until thick and pour over carrots and peas mixed.

Bess S. Parish.