rn; three tablespoonfuls of milk; one teacup of
flour; a piece of butter the size of an egg. Drop by dessertspoonfuls
into a little hot butter. Fry on both sides.

CORN CROQUETTES

One cupful of stewed or canned corn; one-half cupful of dried bread
crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of
salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop
corn, mix with bread crumbs, milk and other ingredients. Drop from spoon
into deep fat and fry until light brown.

GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS

Cut a slice from the stem ends of six medium-sized mild, green peppers;
remove seeds and veins; parboil in boiling water eight minutes. Drain.
Have ready one and one-half cups hot boiled rice; mix with three-fourths
cup thick tomato puree; add one cup chopped English walnut meats. Season
with salt, pepper and a few grains of cayenne; add one teaspoonful each
finely chopped parsley and chives or onion. Fill peppers. Arrange on
buttered dripping pan; cover with buttered cracker crumbs and bake in
oven until heated through and crumbs are brown.

GREEN PEPPERS STUFFED WITH ONIONS

Parboil six green peppers eight minutes (discarding seeds and veins) in
boiling water to cover. Drain, keep warm. Cover one-half dozen silver
skin onions with boiling water, heat to boiling point and drain. Cover
again, with boiling salted water and cook until tender, drain and finely
chop, mix with one cup soft bread crumbs, add three tablespoonfuls
melted butter, season highly with salt, pepper and one-half teaspoonful
finely chopped parsley. Fill prepared peppers (if too dry add one
tablespoonful cream) with mixture, cover with buttered crumbs, set them
in buttered gem pans and bake in oven until peppers are tender and
crumbs are brown.

GREEN PEPPERS STUFFED WITH CORN

Mrs. T. D. Caliger

Select sweet green peppers of medium size; cut a thick slice from stem
ends; remove seeds and veins. Soak in salt water one hour, drain, and
fill with following mixture. Put three cups of canned corn into a
saucepan, with two tablespoonfuls finely chopped green peppers, butter
and one tablespoonful of onion juice. Simmer slowly fifteen minutes,
stirring often to prevent burning. Cover tops of peppers with buttered
bread crumbs, and bake one-half hour in moderate oven.

EGG PLANT AND SHRIMP

Mrs. Ada Woods

Boil a whole egg plant, cutting off the stem end. When done take off
skin and