The Monmouth Baptist ladies' cook book

Take large green peppers, wash, cut off stem end and remove seeds. Chop fine scraps of cold meats, add pepper seeds, bread crumbs, rice or macaroni, which has been previously cooked, pepper and salt. Mix well together and moisten with canned or fresh tomatoes. Stuff peppers with the mixture, adding a small cube of cheese to each pepper. Place in bake dish with little butter and water and bake until very tender. Minced pepper is an improvement to any kind of minced meat or hash and many vegetables. It is excellent in baked beans. POTATO AU GRATIN. Mrs. Julia Macomber, Burlington, Wis. Stir into one cup of boiling milk one tablespoon of flour, mixed well with two tablespoons of butter. Add two cups of cold boiled diced potatoes, cook about ten minutes, salt and pepper to taste. Put in buttered baking dish, first cover with bread crumbs, then with grated cheese. POTATO BATTER CAKES. . Mrs. George B. Conrad. Peel and grate four large potatoes, drain for one hour, add four well beaten eggs, one teaspoon of salt, one small cup of milk, four tablespoons of flour and one teaspoon of baking powder. Mix well and fry slowly in hot lard until nice brown. Serve at once. POTATOES A LA BADEN-BADEN. Mrs. Janie Pebbles. Dry and fry small lettuce leaves in lard or oil as you would Saratoga chips. The leaves should be of heart lettuce and shell-shaped ; drain hollow side down on paper spread on hot pan. Fry small round potatoes and serve in lettuce shells. NEW ENGLAND POTATO CHOWDER. Mrs. John C. Allen. Five medium sized potatoes, three thin slices of bacon, one pint of milk, one medium sized onion, two teaspoons of Worcestershire sauce, one tablespoonful of flour, one tablesponful of butter, one teaspoonful of salt, one-fourth saltspoon of pepper, a dash of cayenne pepper. Pare potatoes, slice one-third of an inch, then cut in squares one inch or so across, throw them in cold water. Slice the. onion, cut the bacon in dice, fry together to a delicate brown. Drain the fat into a deep sauce pan, put in the potatoes, distributing the crisped bacon with the salt and pepper through them. Nearly cover with boiling water and cook without stirring until potatoes are tender (but not broken) which will take about fifteen minutes. Rub flour and butter together, add the hot milk, blend well, stir it carefully into chowder, taking care not to break potatoes. Let it boil until the flour is cooked, add the Worcestershire sauce with hot toasted crackers. For those who are fond of chowders, this is delicious. POTATO CONES. Mrs. Nellie Craft, Oakland, Cal. Boil six large potatoes, mash and mix with a seasoning of salt, pepper and onion juice. Beat into potatoes one tablespoon of butter, two of milk ; shape into small cones and brown ten minutes in oven. ESCALLOPED POTATOES. Mrs. M. I. Fairchild. Boil potatoes until tender in their jackets, then peel and slice them in a basin ; put a layer in of potatoes, sprinkled with pepper, salt and a little flour, a small piece of butter, then another laver of potatoes, then seasoning until your basin is filled ; then fill basin half full of milk and bake half an hour.