STUFFED PEPPERS (ARDAY-INFLUS)

Take sweet green peppers, cut off blossom end; prepare the following:  To one pound of chopped meat take one egg, grate in one onion, a little salt, citric acid (size of bean dissolved in a little water), mix all together.  Place this mixture in the peppers, but do not fill too full.  Set the entire top of peppers in place.  Melt one tablespoon of fat in a saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of water; let steam 1/2 or 3/4 of an hour.  Make sweet sour with a little citric acid and sugar to taste.  Thicken gravy with 1/2 tablespoon of flour, browned with 1/2 tablespoon of fat.

GREEN PEPPERS STUFFED WITH VEGETABLES

Brown large white onions, add 1/2 cup of uncooked rice, a little salt, piece of citric acid (size of a bean dissolved in a little water), fill peppers, stew with tomatoes like Arday-influs.  Or fill peppers with red cabbage which has been steamed with onions and fat, and add moistened rice.

PEPPERS STUFFED WITH NUTS

Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper.  Bake, basting occasionally with melted butter for twenty minutes.

STEWED PEPPERS

Cut the peppers in half and remove the seeds, stems and pith.  Then cut them in neat, small pieces and throw into boiling salted water.  Boil for half an hour.  Drain them and then add salt to taste, one tablespoon of butter and four tablespoons of cream—­to four peppers.  Heat thoroughly and serve.

BROILED GREEN PEPPERS

Broil on all sides; place the broiled peppers in a dish of cold water so that the skin can be easily removed.  When the peppers are all peeled put in a bowl or crock, add French dressing, and cover closely.  These peppers will keep all winter.

RADISHES

There are many varieties of radishes, round and long, black, white, and red.  The small red radish may be obtained all year.  They are served uncooked, merely for a relish.  The large varieties are peeled, sliced and salted for the table.

To serve the small ones for table, remove tip end of root, remove the leaves and have only a small piece of stem on radish.  They may be made to look like a tulip by cutting into six equal parts from the root end, down three-quarters of the length of the radish.

BROILED MUSHROOMS

Wash the mushrooms; remove the stems and peel the caps.  Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling.  Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap.