Stuffed Peppers

Beat one-half pound of fresh butter to a cream; add six eggs one by one, beat until very light, then add one qt. of fresh crab meat, the cracker dust of eight soda crackers, one tablespoonful of Chili pepper, one-half tea-spoonful cayenne, one tablespoonful Worcestershire sauce, and two small sweet peppers cut in shreds. Cut the bottom off around the stem of one dozen large bell peppers, take out all the seeds and wash, fill with the stuffing and return cap, and stand up in a shallow roast pan; put a small piece of butter on each; bake twenty minutes in a moderate even, bast-ing frequently with a little stock gravy. Take out on a platter and pour a spoonful of gravy over each pepper. Garnish with parsley and serve very hot.

Mrs. J. B. Bennett.

Mock Oysters Of Corn

Six nice plump ears of sweet corn, uncooked. Grate from the cob; beat one egg and stir into one tablespoonful of flour and one table-spoonful of milk; mix all with the grated corn and season with salt and pepper. Put a tea-spoonful of butter or lard into a pan, heat very hot and drop in a spoonful of corn mixture. Brown well on both sides. Serve very hot for breakfast.

Mrs. Susie J. Harris, Santa Cruz.

Sardine Omelet

4 eggs beaten separately, 1 green onion, chopped fine, 1 box sardines chopped fine. Fry the onion in oil first, then add the other ingredients and cook all together; salt and pepper. When browned on one side, turn by placing a plate over the omelet and turning the omelet onto the plate, then putting it back into the pan to brown on the other side.

Miss Zabala.

Go to Krough's Drug Store for your fine Perfumes

Omelet

Beat yolks and whites of eight eggs separately until light, .then beat together; add salt and a tablespoonful of cream. Have in omelet pan a piece of butter; when butter is boiling hot, pour in omelet and shake until it begins to stiffen, then let it brown. Fold double and serve hot.

Mrs. H. Samuels.

Hominy Fritters

2 cupfuls of cold boiled hominy, 2 eggs,

1 cupful of milk, 1 cupful of flour, 1/2 teaspoonful of baking powder, Salt. Drop in smoking hot fat and fry like doughnuts.

Mrs. J. J. Kelly.

Fruit Fritters

Mix two heaping tablespoonfuls of flour with a pinch of salt; stir into it gradually half a gill of tepid water and a tablespoonful of salad oil. Mix perfectly smooth and let it stand for a little while. When about to use beat into it quickly the whole of one egg whipped as stiff as it possibly can be. Any fruit may be used.

Mrs. John Clements.

Apple Fritters

Make a, batter of one cupful of sweet milk, two cupfuls of flour, one heaping teaspoonful of baking powder, two eggs beaten separately, one tablespoonful sugar and a saltspoonful of salt. Heat the milk just a little, beat yolks of eggs, add sugar. and salt, and gradually stir in the warm milk; then add the flour mixed with the baking powder, and lastly the beaten whites of the eggs; mix well and throw-in thin slices of good sour apples, dipping the batter over them; drop into boiling lard in spoonfuls, with a piece of apple in each, and fry to a light brown. Serve with maple syrup. Chopped chicken is very nice used in place of apples.

Mrs. M. L. Dexter,