The Times cook book, no. 2

pepper and two green peppers very fine and fry slowly in frying pan with two small slices of bacon, or butter. When onion is tender, add three tomatoes or same amount of canned tomatoes; let cook five minutes; add the cooked rice, season with salt and if not hot enough add a little red pepper and cook for five minutes again. Take one-half dozen bell or bullnosed peppers, wash and cut stem end off and remove seeds. Place in baking dish and stuff with the Spanish rice. Put a small lump of butter on top of each pepper and bake till peppers are tender. Serve hot. Fresh tomatoes stuffed and baked in the same way are also very nice. NO. 23. FILLET GREEN PEPPERS. Mrs. A. R. Sternitzauer, 462 North Fremont avenue, Los Angeles. — Take twelve large green peppers, remove seeds, wash well. For filling take two pounds porterhouse steak, one onion and salt. " Cook until done or until you have one cup of stock with the meat. Take the stock and meat, put in chopping bowl two tomatoes, one onicn, two tablespoons sugar, one tablespoon butter, one cup raisins, two eggs, red pepper and salt to taste; chop fine. Stuff the peppers, fry in butter until a nice brown on all sides. Eat hot or cold. NO. 24. STUFFED BELL PEPPERS. Mrs. W. D. Drury, 234 South Union avenue, Los Angeles.— Wash peppers, cut off stem and remove seeds. Take scraps of cold beef or pork, chop fine, add pepper seeds, one large chopped onion and some bread previously moistened with hot water and a little butter, salt and pepper. Refill peppers and bake in hot oven. NO. 25. SPANISH EGGS. (Original.) E. L. D., 623 Court street, Los Angeles.— One dozen green chiles; roast a few moments, peel, remove seeds and chop; cook in sufficient water to steam tender; season with butter. Beat and season eight to ten fresh eggs; add the chiles and cook all a moment in hot butter. Serve at once. Very appetizing. NO. 26. SPANISH EGGS. Flora Farman, Monrovia, Cal.— One cup lean cooked ham, chopped very fine; five hard-boiled eggs. Cook one-third cup of stale bread crumbs in onethird cup of milk, to a smooth paste; mix it with the ham; add one-half teaspoon of mixed mustard, one-half saltspoon of cayenne pepper, and one raw egg. Mix well. Remove shells from the hard-boiled eggs and cover them with the mixture. Fry in hot fat two minutes. Drain and serve hot or cold. Cut them lengthwise and arrange on a bed of fine parsley. The contrast between the green, red and yellow gives a pretty effect. NO. 27. EGGS A LA MME. MURRILLO. L. Shields, box 355, Los Angeles, Cal.— Have three large, sound green peppers, plunge them into very hot fat for two minutes; take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into halves, lengthwise; remove the seeds; have a frying pan on the hot range with two tablespoons sweet oil. Cut six very thin slices of raw ham, place them gently in the pan, add the peppers, also, and then gently cook for fifteen minutes. Prepare six pieces of dry toast, dress them on a hot dish, then place a slice of ham over each slice of toast, then half a pepper over the ham. Fry six eggs separately in clarified butter, and then gently place one on top of each pepper. Serve.