Stuffed Bell Peppers

Take 12 large peppers, cut off stem ends, saving ends to be replaced when peppers are stuffed, remove all seeds, saving seeds of 4. For the stuffing use 1 loaf of bread, removing crust, cut in dice-like pieces and moisten with cold water. Mix this with 3 eggs, well beaten. 2 tablespoons butter, salt and pepper to taste. Chop 2 onions fine, with little parsley and the seeds of the 4 peppers, the white meat of one cooked chicken. chopped fine. Pare and chop fine 2 medium-sized tomatoes, 6 ears of corn cut from cob. then mix all ingredients together thoroughly. Then stuff the peppers and put in each 4 olives, then place the top of the peppers on again and tie on with twine, place them in a covered dish well greased and bake for 1 hour, or until peppers are well done. Serve hot.

- Mrs. Chas. Crawford.

Stuffed Peppers

Select peppers of uniform size. Cut off stem end and remove seeds. Parboil 10 minutes, then fill with equal parts of ground meat and tomatoes. Flavor with salt, butter and onion juice. Place in baking dish with water ½ inch deep and bake 30 minutes. - Mrs. Helen Mitchell.

Stuffed Bell Peppers

Into a large saucepan put a tablespoonful of butter and fry 1 small onion. Add 2 pounds of ground meat. We like-1 pound of beef mixed with a half pound each' of pork and mutton. Stir well until a little brown. Season with a cup of tomatoes, a teaspoonful of celery seed and salt to taste. Add a large cup of bread crumbs or cooked rice. Pour in enough hot water to make quite moist and let simmer until the peppers are prepared. Prepare 1 dozen large bell peppers by cleaning and cutting off the point for a lid. Remove the seeds and veins with a sharp silver spoon. Put the meat in and bake until the peppers are tender. Remove the lid for the meat to brown awhile just before serving.

- Mrs. G. W. Knight.

Baked Stuffed Potatoes

Take nice smooth potatoes and bake done. Take them from the oven and split each potato in half. Scrape out the potato, season with salt, pepper, butter and cream. Whip until light. Put this back into potato shells, put bits of butter on top and put into the oven until heated through. Serve hot.

- Mrs. C. V. Cain.

Escalloped Celery And Oysters

. Wash and cut in dice 1 pint of celery. Cook in boiling salted water until soft when pierced with a Cork, then drain in colander. Take 1 pint of small oysters. Have ready greased a baking dish, put in layers alternately the celery and oysters with cracker crumbs between each layer and on top. Dot tops with bits of butter, a little salt and pepper. Pour over all enough milk to nearly cover and bake in oven until the milk is fairly well taken up and top well browned. A nice supper dish when no meat is to be served. A dish much served in hospitals. - Mrs. John E.Hill.

Potato Pan-Cakes

Grate 3 or 4 good-sized potatoes which have been pared, washed and wiped dry. Add a little salt, a well-beaten egg and some finely chopped onion. If the potatoes are watery, add a little flour, but if not, use the batter without. Fry in a very hot, well-greased griddle until they are brown and crisp - Mrs. Katz.