Peppers With Corn

Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted. Replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavor to enumerate them, for the ingenious cook can multiply them without end. - Mrs. Amelia Edison. 4356 Berkeley Ave., Chicago, 111.

Fried Peppers

Cut open lengthwise, and extract all seeds, and tough white fibre. Slice crosswise. Lay in cold salted water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter in a frying-pan, and saute the sliced peppers in this. Lay about broiled steak or chops. - Mrs. Geo. H. Harper, 6212 Ellis Ave.. Chicago, 111.

Peppers With Rice

Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped tomato in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs may be added to the filling. Rake from 20 to 30 minutes, basting with butter and water. - iMrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111.

Escallop Of Peppers And Corn

Cut enough sweet corn from the cob to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter; pour this over the whole and bake for 1/2 an hr. in a hot oven. Canned corn may be used, in which case less cream will be needed. - Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111.

Stuffed Peppers

Cut off tops and clean out seeds. Cook it with their tops about 10 minutes, or until tender, in salted water. In the meantime cook spaghetti, broken very fine, in salted water. Fill the peppers with this cooked spaghetti, or cold leftover spaghetti, chopped fine, may be used. Take a toothpick and fasten on the tops. Bake 10 minutes, and serve with tomato cat-sup.- Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111.

Creamed Pimentos

Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for 10 minutes. Add 1 tablespoon of chopped parsley; some pepper and salt, and serve on toast. - Mrs. Fred Landberg, 6323 Drexel Ave., Chicago, 111.