No. 337. Green Peppers Broiled, with Beefsteak

15 cts.

A : 6 young green peppers :

B : 1 tbsp. butter and sprinkling of salt.

Cut A into quarters, remove Is, broil on greased over very hot fire until edges curl. Spread with B and on beefsteak.

No. 338. Green Pepper Farci

35 cts.

A : (3 young green peppers :

B : 1 c. cooked chicken, lamb, or veal 1/2 c. ham, mined. 1/2 c. soft bread-crumbs, | c. cream or stuck. 1 tbsp. butter, 1 tsp. parsley, minced. 1/4 tsp. each salt and onion-juice, or use chopped tomatoes instead of meat.

Cut tops from A, scoop out inside, boil 5 m.: when cool, fill with B, sprinkle with bread-crumbs and butter, and if tomatoes are used instead of meat, add 1 tbsp. grated cheese to crumbs; bake 1/2 an hour, basting with 1/2 c. water mixed with 1 tbsp.butter. Serve surrounded with Tomato Cream Sauce No. 260 (Tomato Cream Sauce) or Brown Sauce No. 230 (Brown Sauce).

The following mixture may be used in the place of B :

2 cs. brown beans, boil until soft, mix with 2 tbsps. butter, 1 tbsp. tomato catsup. 1/4 tsp. salt.

No. 339. Hominy Crescents

12 cts.

A : 1/2 c. hominy or farina and \ c. while stock, soak 15 m., add to 11/2 cs. hot milk ;

B: 1/2 tsp. salt, 1/4 tsp. paprica, few drops onion-juice or grating nutmeg, and 2egg-yolks.

Cook A in double boiler 1/2 an hour, add B, turn out in shal-low tin 1/2. an inch thick. When cold, cut in crescents, crumb, egg, and fry. Serve with game.

No. 340. Jerusalem Artichokes, Fried

18 cts.

A : 1 qt. artichokes, boil and cut into inch pieces ;

B : Batter No. 315 (Batter).

Dip A into B, fry in hot fat, drain and serve.

No. 341. Mushrooms, Baked under Bells

83 cts.

These mushroom bells are made of fire-proof glass.

A : 1 lb. large, fresh mushrooms, peel and remove stems ;

B : 1 tbsp. butter, dash salt, pepper and nutmeg ;

C : 1 c. cream ;

D : 6 round slices toast, toasted only on under side.

Saute A in B 1 m., add C, cover and simmer 10 m.; put D on nappies which come with the bells, cover with the mushrooms, pour over the liquor from pan, put on covers, bake 15 to 20 m., and serve without removing bells.

No. 342. Mushrooms, Baked au Gratin

80 cts.

A : 1 lb. fresh mushrooms ;

B : 2 tbsps. bread-crumbs, soaked in stock, dash salt, pepper, and nutmeg, 1 tbsp. tomato catsup, or grated cheese.

Peel A, select 6 of the largest, chop the remainder with stems and saute in butter 2 m., add B, till the large mushrooms with this ; crumb and bake about 15 m. Serve on toast surrounded with Brown Sauce No. 230 (Brown Sauce), mixed with 3 tbsps. sherry or Madeira.

No. 343. Mushrooms, Baked with Oysters

75 cts.

A : 6 very large mushrooms, peel and saute in 1 tbsp.

butter, place on 6 round pieces toast ;

B : 12 oysters cut into small pieces, mix with dash salt, pepper, and nutmeg, and 1 tbsp. butter ;

C : Port Wine Sauce No. 256 (Port Wine Sauce, for Game).

Fill A with B, bake 5 to 10 m., serve with C.