Wash dry 1 pk red bell peppers, cut a thin slice from the stem end of each and remove the seeds, then cut round and round the peppers with a pair of scissors, making strips 1/4 inch wide and as long as possible-in one piece, if this can be managed, something like a one-piece apple paring. Next cover the pepper strips with boiling water, then drain off the water immediately and repeat this if the peppers are liked very mild. Next, put into ice water, using plenty of ice to chill thoroughly, then drain and pack solidly in pt jars. Boil 1 qt vinegar and 2 cups sugar to the consistency of syrup, pour over the peppers in the jars and seal. Keep in a cold, dark and dry place. The above quantities will fill 4 pt jars. Peppers thus prepared retain their pretty red color and are nice for garnishing salads or for making cheese and pepper sandwiches.- [E. G. C., Washington, D. C.