Boil and drain some peppers, cut them into strips and place in a bowl. For each pt. of peppers use a French dressing made of 3 spoons of oil, 1 vinegar, 1/2 teaspoon of salt and a few drops of onion juice. Serve with crackers as a course or with hot or cold meats. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Pepper Grass Salad

Wash and dry the pepper grass. Line a salad-bowl with crisp cress. Pile the pepper grass on this, and serve with salad dressing. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.