way. 2 ica PEAS STEWED—Take common dried green peas, soak — over night in cold water. Next morning boil in salted water (to taste), add pinch baking soda (helps to soften); boik three or four hours (until soft), then add one tablespoon — - sutter, some milk and pepper to taste. It is delicious and more strengthening than ordinary June peas you buy in cans. Try it and see. hs a PEPPER HASH—To one-half head of cabbage chopped fine add one-half teaspoon mustard seed, one tablespoon sugar, one tablespoon salt, one-half teaspoon celery seed, one green and one red pepper chopped fine; add one cup of vinegar, mix well together. : ; ies PEPPERS (Stuffed)—Remove the seeds by cutting pep= ‘pers down one side. Take bits of cold meat, veal is the” nicest, minced fine, mix it with one beaten egg, one table= ‘spoonful of rolled crackers, one tablespoonful of butter, pep= “per and salt to taste. Fill the peppers, sew or tie together, and bake in oven till peppers are tender, Serve with lemon. + _ Cut a piece from the stem end of the peppers and rémove the seeds. Cover with boiling water and let stand 10 min- utes. Drain and fill with chopped lamb or any other kind of ~ meat. Place in a baking pan. Add a cup of hot water and bake in a moderate oven for three-fourths hour. One pint of chopped meat which has been previously cooked is enough to fill 10 peppers. Be. - Ne ae POTATO CAKES—Grate potato with coarse grater, mix each cupful with one beaten egg, make into cakes with @ little flour, season, fry till well done. Hat these for supper, and you will not miss the chops for which these are a sub= stitute. ei, Poe POTATOES (Creamed)—For 1% pints cooked potatoes cuti pieces make sauce asfollows: Melt two tablespoons: butter in ~ saucepan, add three level tablespoons flour, pour in gradually one pint cold milk✪ Creamed Potatoes, stirring slowly; when thickened and smooth add salt and pepper and pour over potatoes, This makes — a nice dressing for codfish, dried beef, beans, peas and other things. ; Eos ae oe FY np Me : iy POTATOES (Escalloped)—Take raw potatoes, slice thin, put in baking cish first a layer of potatoes, then sprinkling of salt, pepper, flour, and bits of butter, then a laye bf potatoes and so on until dish is nearly full, then pour mil over them and bake until richly browned and well dons - through. ‘ i “ge POTATOES (Escalloped With Corn) sized potatoes and slice thin. . milk and bake from 20 to 30 minutes. Ree ee POTATOES (Massasoit)—*’ash thoroughly one doz small potatoes, boil until done, skin, sprinkle with salt a pepper, pile in shallow baking dish; take one tablespoo flour and enough milk to make thin cream sauce, add on tablespoon butter, pour over potatoes_cream sauce and to them with a fork until well coated with sauce; sprink Over top grated cheese and bake until light brown. — ; POTATOES (Mock Pork Sausage)—To large bowl of fi oF mashed potatoes add one egg; little lump butter, one-half evn milk, salt, enough flour to mold into shape; make si ork sai ages, lay, them in well greased baking tins anc i ; when brown. on one side, add tablespoon butte } turn over and brown other side. wks

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way. 2 ica PEAS STEWED—Take common dried green peas, soak — over night in cold water. Next morning boil in salted water (to taste), add pinch baking soda (helps to soften); boik three or four hours (until soft), then add one tablespoon — - sutter, some milk and pepper to taste. It is delicious and more strengthening than ordinary June peas you buy in cans. Try it and see. hs a PEPPER HASH—To one-half head of cabbage chopped fine add one-half teaspoon mustard seed, one tablespoon sugar, one tablespoon salt, one-half teaspoon celery seed, one green and one red pepper chopped fine; add one cup of vinegar, mix well together. : ; ies PEPPERS (Stuffed)—Remove the seeds by cutting pep= ‘pers down one side. Take bits of cold meat, veal is the” nicest, minced fine, mix it with one beaten egg, one table= ‘spoonful of rolled crackers, one tablespoonful of butter, pep= “per and salt to taste. Fill the peppers, sew or tie together, and bake in oven till peppers are tender, Serve with lemon. + _ Cut a piece from the stem end of the peppers and rémove the seeds. Cover with boiling water and let stand 10 min- utes. Drain and fill with chopped lamb or any other kind of ~ meat. Place in a baking pan. Add a cup of hot water and bake in a moderate oven for three-fourths hour. One pint of chopped meat which has been previously cooked is enough to fill 10 peppers. Be. - Ne ae POTATO CAKES—Grate potato with coarse grater, mix each cupful with one beaten egg, make into cakes with @ little flour, season, fry till well done. Hat these for supper, and you will not miss the chops for which these are a sub= stitute. ei, Poe POTATOES (Creamed)—For 1% pints cooked potatoes cuti pieces make sauce asfollows: Melt two tablespoons: butter in ~ saucepan, add three level tablespoons flour, pour in gradually one pint cold milk, stirring slowly; when thickened and smooth add salt and pepper and pour over potatoes, This makes — a nice dressing for codfish, dried beef, beans, peas and other things. ; Eos ae oe FY np Me : iy POTATOES (Escalloped)—Take raw potatoes, slice thin, put in baking cish first a layer of potatoes, then sprinkling of salt, pepper, flour, and bits of butter, then a laye bf potatoes and so on until dish is nearly full, then pour mil over them and bake until richly browned and well dons - through. ‘ i “ge POTATOES (Escalloped With Corn) sized potatoes and slice thin. . milk and bake from 20 to 30 minutes. Ree ee POTATOES (Massasoit)—*’ash thoroughly one doz small potatoes, boil until done, skin, sprinkle with salt a pepper, pile in shallow baking dish; take one tablespoo flour and enough milk to make thin cream sauce, add on tablespoon butter, pour over potatoes_cream sauce and to them with a fork until well coated with sauce; sprink Over top grated cheese and bake until light brown. — ; POTATOES (Mock Pork Sausage)—To large bowl of fi oF mashed potatoes add one egg; little lump butter, one-half evn milk, salt, enough flour to mold into shape; make si ork sai ages, lay, them in well greased baking tins anc i ; when brown. on one side, add tablespoon butte } turn over and brown other side. wks

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