The Landmarks club cook book

GREEN PEAS BUTTERED. Put some fresh green peas into a saucepan with a lump of butter, a little salt and a small quantity of water, cover and boil over a quick fire until tender. Knead one ounce of butter with some flour; put it in with the peas, stir them till thickened, then put in four ounces of butter broken in little pieces, one-half teaspoonful of sugar and a small quantity of grated nutmeg. Turn the peas out on to a dish, garnish with sippets of fried bread, and serve. Mrs. M. J. Connell. STUFFED BELL PEPPERS. Take twelve large peppers; wash and cut off the stem end, saving the ends to be replaced when the peppers are stuffed ; remove the seed carefully, saving the seed of four. For the stuffing use one loaf of bread, removing the crust ; cut in small dice-like pieces and moisten with cold water ; mix with this three eggs well beaten, two tablespoons butter, salt and pepper to taste ; chop two onions fine with a few sprigs of parsley and the seeds of the four peppers ; the white meat of one cooked chicken chopped fine ; pare and squeeze out the seed of two medium-sized tomatos ; chop them fine ; six ears of corn cut from the cob; mix all the ingredients together thoroughly; then stuff the peppers and put in each pepper four olives ; place the top of the pepper on again and tie with a piece of twine around the pepper; place peppers in a covered dish, which has been thoroughly greased, and bake in the oven for one hour or until the peppers are well done; remove the strings and serve hot. Miss. L- Blackford. STUFFED CHILE PEPPERS. Slice nice, smooth, sweet peppers; lay them on top of the stove to blister; turn frequently. Skin them, then slit them along the side. Take out the seeds and fill each pepper with grated cheese. Dip in a thin batter made of milk, flour and eggs. Fry in hot butter. Serve immediately. Use Eastern cheese Miss Elisa Bonsall. STUFFED GREEN PEPPERS. Wash ten or a dozen large green peppers; put them into boiling water, and boil for five minutes. Then take them from the water and remove the skins by rubbing with a wet VEGETABLES. cloth. Cut off the stem ends, remove the seeds with a large spoon, and stuff the peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread moistened with cold water, and properly seasoned with salt. Replace the stems, set the peppers in a deep earthen dish or plate, pour in as much cold gravy as the dish will hold, and bake them in a moderate oven for half an hour. They may be stuffed with sausage meat and bread. Cheese may be grated and mixed with bread crumbs for stuffing peppers, and they should then be fried instead of being baked. Mrs. M. J. Connell. STUFFED peppers. Six large bell-peppers, even size, three cups bread crumbs, half cup finely chopped meat, three tomatos, butter, salt, pepper. With a sharp knife cut around the stems of the peppers, making little corns; remove the seeds and fill the shells with the mixture of bread crumbs and meat; moisten with the juice and pulp of tomatos and melted butter. Replace the stems and bake about twenty minutes. MRS. H. KlRCKHOFF. STUFFED PEPPERS.