Mary Jane's cook book

Cut the corn from the raw ears, add the peppers, seeded, scalded, and cut fine. Pour just enough of the best olive oil into a frying pan to cover the bottom, when the oil hisses put in the corn and peppers and cook until done, stirring almost constantly to prevent burning. Season with salt just before serving. Mrs. F. C., Beverly. GREEN PEA SOUFFLE. Cooked peas, 1 quart. Butter, 2 tablespoons. Salt and pepper. Milk, 1 pint. Eggs, 3. Mash peas while hot, season well, add butter, milk and well beaten yolks of eggs. Fold in stiffly beaten egg whites, turn into buttered baking dish and bake for 20 minutes. Serve immediately. GREEN PEAS, SPANISH SAUCE. Green peas, 1 quart. Onion, 1. Butter, 1 tablespoon. Tomato, 1. Parsley, 1 sprig. Sugar, 1 tablespoon. Stock, 1 cup. Egg yolks, 2. Steam peas with butter, parsley and minced onion until tender, add stock, chopped tomato and sugar and simmer for 20 minutes. Thicken with the well beaten egg yolks and serve on buttered toast. SARDINES IN SPINACH. Fresh spinach, 1 quart. Butter, y2 tablespoon. Boiling water, 1 quart. Cream, 1 tablespoon. Salt, li/£ teaspoons. Pepper. Egg yolk, 1. Sardines, 12. Bread crumbs, 2 tablespoons. "Wash the spinach well, drain and plunge into boiling water with a teaspoon of salt. Boil for 10 minutes, drain and chop fine. Stir in the egg yolk, butter, cream, salt and pepper and heat for 2 minutes, stirring all the time. Remove from fire and spread half of spinach in a buttered baking dish. Split open without separating the sardines. Bone, spread nicely over the spinach and arrange remaining spinach over them. Sprinkle over bread crumbs, dot with bits of butter and bake for 10 minutes in hot oven. SPINACH SOUFFLE. Cold boiled spinach, 2 cups. White sauce, % cup. Salt and paprika. Egg whites, 2. Chop spinach fine and put through vegetable chopper. Season and add white sauce. Mix well and fold in the stiffly beaten egg whites. Bake either in a large baking dish or individual ramekins. STEWED PEPPERS. Peppers, 4. Butter, 1 tablespoon. Cream, 4 tablespoons. Salt. Cut peppers in half and remove seeds and pith. Cut into neat small pieces and throw into boiling salted water. Boil for 30 minutes. Drain and add salt to taste, butter and serve as any vegetable. TUNA FISH IN PEPPERS. Peppers, 6. Tuna fish, 2 cups. Eggs, 4. Bread crumbs, 1 cup. Milk, 1 cup. Salt and pepper. Cut the peppers in halves lengthwise, remove seeds and soak in boiling hot water for 20 minutes. Beat the eggs until light, add the milk, fish, bread crumbs and seasoning. Pack into the peppers and sprinkle tops with buttered crumbs. Bake until brown. EGGS IN PEPPERS. Cut tops from sweet green peppers, remove seeds and membranes and parboil. Into each break an egg and cook in oven until firm, setting peppers in y2 inch of water. When done remove to slices of hot toast. STUFFED PEPPER COMBINATIONS. Boiled sweet corn, cut from the cob and mixed with bread crumbs, cream, butter, pepper and salt. Bice, meat and tomato. Bread crumbs, chopped onion, chopped pepper, salt. Flaked fish and mashed potato. Vegetable or meat salad. STUFFED PEPPERS.