Note.—­The dough must be fairly soft.  If necessary, add more coffee.

Syrup Wash: 

  Three tablespoons syrup,
  One tablespoon boiling water.

Mix and use.

CHOCOLATE FILLING FOR CAKES MADE FROM COCOA

Place in a saucepan

  One cup of water,
  One cup of syrup,
  One-half cup of cocoa,
  Six tablespoons of cornstarch,
  One teaspoon of cinnamon.

Stir until the starch is dissolved and then bring to a boil.  Cook slowly for six minutes and then add one teaspoon of vanilla.  Cool and use for chocolate filling between cakes, in eclairs or cream puffs, or for chocolate pie.

VEGETABLES

BAKED GREEN PEPPERS

Allow one large pepper for each person.  Cut a slice from the top and remove the seeds and then place in cold water until needed.  Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening.  Place in a bowl and then add

  Two ounces of bacon, diced and cooked to a light brown,
  One and one-half cups of fine bread crumbs,
  Two teaspoons of salt,
  One teaspoon paprika,
  One-half teaspoon thyme,
  Three-quarters cup of milk,
  One well-beaten egg.

Mix and then fill into six large peppers.  Place in a greased baking pan and add one-half cup of water.  Bake for forty minutes in a moderate oven.  Five minutes before removing from the oven place a strip of bacon over each pepper.  When nicely browned, serve.

EGG PLANT CROQUETTES

Pare the egg plant and then cut in slices and cover with boiling water.  Cook until tender and then drain well.  Place in a bowl and add

  One medium-sized onion grated,
  Two green peppers chopped fine,
  One well-beaten egg,
  One-half cup of fine crumbs,
  Two teaspoons of salt,
  One teaspoon of paprika.

Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs.  Fry in hot fat, serve with cream sauce.

BRAISED CELERY

Scrape and thoroughly clean the coarse outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes.  Drain.  Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery.  Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan.  Season, and when ready to serve cover with espaniole or brown sauce made from stock.

To make sauce:  Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well.  Now add one and a half cupfuls of stock and bring to a boil.  Cook for five minutes and then strain and return to the saucepan and season.  Use a bouillon cube to make the stock if none of the regular stock is on hand.