San Rafael cook book, 1906

1 lb. flat macaroni, cooked soft in boiling salt water, 1 cup chopped cooked meat— sausage preferred — 1 finely chopped onion simmered till soft in 1 tablespoon olive oil, add % cup tomatoes, salt to taste", 1 cup corn, minced parsley, celery and chili pepper. Add to macaroni. Cut the stem end off peppers, take out seeds, then fill with mixture and replace top of peppers, either by tying or fastening with splints of wood. Place in baking pan with a very little water and bake in moderate oven about 20 min. Serve with or without tomato sauce. BELL PEPPERS— Mrs. H. O. Howitt. Stuffed with Virginia Green Coi^n Pudding CTexas Dish). Select firm large peppers, cut off tops, take out centers. Make a corn pudding by scraping the corn off from 6 ears of corn. Beat 3 eggs separately. Put the corn and yolks together- stir hard, add 2 tablespoons melted butter, then 1 pt. of milk gradually, beating all the while; next a little sugar and a pinch of salt; lastly the whites of the eggs. Put all in the bell peppers, place in a baking dish andi cook slowly. Cover at first, then remove cover and brown. Sendi to table hot. STUFFED PEPPERS — IVIrs. Francis C. White, Everett Wash. Take large green peppers and soak them for 1/8 hour in very cold salt water, remove all the seeds but one in each pepper; then stuff them with creamed oysters or sweetbreads and ia bit of butter in ceater of each. Bake about 20 minutes. STUFFED BELL PEPPERS— Mrs. O. J. Short. Select large well shaped bell peppers, cut off stems and place pej)- pers broad end down; slice off tops and scoop out seeds. Stuff with the following: 1 cup bread crumbs, 1 cup chopped! boiled ham, 1 large ripe tomato, 1 onion, 1 beaten egg, a little parsley, salt and pepper; mix thoroughly. STUFFED GREEN PEPPERS— Mrs. L. A. Lancel. Cut off the tops of good fresh peppers; take out all the inside; fill with a mixture of sausage meat mixed with bread crumbs, egg, salt, and a little milk if necessary; put them in a saucepan with some nice stock and a good piece of butter; cover tightly and steam 1%, hours. Thicken gravy rwith teaspoon cornstarch. GREEN CORN FRITTERS— Mrs. R. E. Nell. 1 dozen ears corn grated or scraped; yolks of 4 eggs; 3 tablespoons flour. Fry in lard and butter mixed. CORN FRITTERS— Mrs. A. A. Smith. % can of corn, the same quantity of rolled cracker, 2 eggs beaten separately, a pincli of salt, and pepper. Wet the mixture with milk sufficient to drop from the spoon; fry in a mixture of butter land lard in a frying pan. CORN OYSTERS— Mrs. H. M. Jones, Pomona. 1 pt. grated corn, % cup of milk, % cup of flour, 1 level teaspoon baking powder, 1 tablespoon melted butter, 2 eggs, salt and pepper. One tablespoon makes an oyster. Fry in butter and serve hot with butter. CORN CHOWDER— Mrs. A. A. Smith. 3 slices of salt pork cut in dice and fried brown, 1 large onion sliced and fried in the pork fat, 6 boiled potatoes sliced. Heat 1 qt. of milk, stirring in 4 rolled crackers and small pieces of butter size of a walnut, salt and pepper to taste, put altogether, adding 1 can of corn and boil up once. CORN TIMBALES— Mrs. C. C. Stevenson. Take 6 ears of sweet corn and press out the pulp; to 1 cup of corn add 1 tablespoon of butter melted, ^4 teaspoon paprika, % teaspoon salt, the beaten yolks of 3 eggs, then the stiffly beaten whites and 1 tablespoon flour. Butter corn timbale molds, then fill with the mixture % full, set in a pan of water and place in a hot oven. Bake until firm, then unmold onto a hot plate.