High living

PIMIENTO TIMBALES — Boil six large, sweet red peppers until tender (if out of season, the canned Pimiento Morrones can be substituted). Remove skin and seeds and rub to a pulp. Grate six ears of corn ; add this to the pepper pulp, also two tablespoonfuls of thick cream (or cream sauce), half a tablespoonful tomato sauce, salt and cayenne pepper to taste, and the yolks of three eggs. Mix thoroughly, fold in the beaten whites of the eggs, and pour into buttered timbale cups, stand in a baking-pan, half filled with hot water, and bake for twenty minutes. Serve with cream sauce. BAKED TOMATOES— Fill a quart pudding-dish with large, ripe tomatoes, which have been scalded and peeled, and from the stem end of which a teaspoonful of the pulp has been removed. Chop together one medium-sized onion, one bell pepper, seeds removed, and one-half cupful of stale bread crumbs ; add one tablespoonful or more of brown sugar and some salt. Put a teaspoonful of this mixture into each tomato, and moisten with a teaspoonful of olive oil. Pour a little oil over all, and bake in a moderate oven for at least an hour. AJIACO (Peruvian Peppers) — Take eight sweet red peppers, split them, remove the seeds, and soak overnight in a pint of water. The next morning rub the peppers through a sieve, softening the pulp with a cupful of the water in which they have soaked. Boil four good-sized potatoes in their skins, and peel them. Chop half of a white Spanish onion, and fry until transparent ; add the strained peppers and the potatoes, which have been cut in quarters, and salt. Have ready two slices of stale bread, which have been soaked in water and squeezed dry ; add this to the mixture, together with one tablespoonful of olive oil, some slices of New York cheese, cut small, and six hard-boiled eggs, cut in quarters. Bring all to a boil, and serve. PEPPERS STUFFED WITH CORN — Parboil either the red or green bell peppers. Leave the stems on but cut a small slice from one side of each pepper. Remove the seeds and fill with the following mixture : Grate a dozen ears of com, add a tablespoonful of butter, a tablespoonful of thick cream, two eggs well beaten, and salt to taste, and fill each pepper. Replace the slice previously cut out, and bake in a quick oven. Summer squash cooked in the same way are delicious. COLACHE — Chop together one small onion, one green pepper (seeds removed), three skinned tomatoes ; add one dozen small squash, cut in pieces, the com cut from two ears, and one-half pound of string beans, cut into small pieces. To this add four tablespoonfuls of California olive oil, and cook slowly until the vegetables are tender. STUFFED SQUASH — • Select six summer squash of the same size. Cut off the hard stems and parboil. Cut out a round disk from the stem and scoop out some of the contents. Make a rich cream sauce, add a little Worcestershire sauce and a cupful of New York Dairy cheese ; cut in dice and add two ounces of cracker crumbs and one egg. Stir all together over the fire until quite melted. Into each squash put a tablespoonful of this paste, and bake brown in a quick oven. To the remainder of the sauce add a little thick cream, and heat ; pour this over the squash, and serve. Spanish onions can be cooked in the same way.