The housewife's aid

peel off the outer skin. Cut a slice off the stem end of each and remove the ribs. Stuff solidly with the cheese seasoned with salt. Slice down with a sharp knife into rings about one-half inch thick, and fry in hot fat on both sides. Serve with a white or cream sauce poured over them. STUFFED PEPPERS 6 peppers 1%4 cupful cold chopped meat 1 small onion 2-3 cupful cooked rice % cupful chopped tomato % cupful good meat stock 1 tablespoonful butter Remove the tops, seeds, and white membranes inside the pep- pers. Parboil in salt water five minutes. Drain and stuff with the rice mixture, well seasoned. Replace the tops, put in a baking pan with a little hot water, and cook until tender. CORN BAKED IN PEPPERS Cook corn until tender. To it add a little cream, some grated. cheese, one or two eggs (according to quantity of corn) beaten separately, salt and pepper to taste. Fill sweet green peppers with the mixture, put on a baking pan with a little hot water and bake.—Mrs. Henry Tull, Jr. CELERY EN SURPRISE After using the white stalks of celery in salad, the greenish sticks may be stewed in white sauce, into which has been placed also slices of hard boiled egg. Cover with minced parsley. COLD SLAW Let the cabbage stand some time in cold water. Slice very fine and season with salt and pepper. Mix the following dressing with cabbage when ready to serve. Boiled dressing—yolks 3 eggs, % teaspoon mustard, 2 tablespoons sugar, 1-3 teaspoon salt, 3 tablespoons butter, 5 tablespoons vinegar. Beat yolks of eggs; add the other ingredients and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with cabbage.—Mrs. M. H. Canady. POTATO PUFFS To 1% cups of creamed Irish potatoes, add 1 lightly beaten egg, 2 level tablespoons of flour, 2 level teaspoons of baking powder, salt to taste. Drop from teaspoon into deep fat, which is very hot. If it does not rise into crisp puffs, add a little flour.— Mrs. Henry Tull, Jr. SALADS ASPARAGUS SALAD Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. MEAT SALAD (CHICKEN OR VEAL) Remove bones and gristle, fat and skin, from cold, cooked meat. Cut meat in %-inch cubes and mix it with an equal amount of celery which has been scraped, chilled and cut in small pieces. Moisten with French dressing. Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce leaves; garnish with curled celery. Flake fish, such as salmon, tuna, etc., may be mixed and used in the same way. Boiled Dressing.—Beat well the yolks of three eggs. Stir in one teaspoonful of sugar and one of salt, a pinch of cayenne pepper, and two heaping teaspoonfuls of mustard mixed with onethird cup of vinegar. Melt three tablespoonfuls of butter and cream it into one tablespoonful of flour. Let one teacup of milk come to a boil, pour all together and cook until thick, stirring constantly. If more acid is needed add lemon juice after removing from fire.—Mrs. Hunter Fleming. POTATO SALAD 4 medium size potatoes 1 small size onion 2 sprigs parsley 1 small size bunch celery 1 medium size pickle or 2 tablespoons of relish Salt and red pepper to taste. Boil potatoes in jackets until well cooked, but not soft, allow to cool, pare and dice. To this add onion, celery, parsley, and pickle chopped fine, salt and pepper, and enough mayonnaise to mix well. Serve on lettuce leaf.—Mrs. C. W. Perry. POTATO AND PIMENTO SALAD 8 potatoes - 2 hard-boiled eggs 1 can pimentos 2 tablespoonfuls chopped cucumber pickle Dressing: 2 tablespoonfuls butter 1% teaspoonful dry mustard 1 level teaspoonful salt