THE REAL AOME-KEEPER

with cubes of bread which have been dipped in butter. Brown in the oven and
serve.
Stuffed Peppers

Cut the tops from eight red or green peppers; remove seeds; cover with boiling
water; leave standing five minutes. Fill with any of the following stuffings.
Cover with buttered bread crumbs, arrange in baking dish, and bake one-half
hour.

Tomato Croquettes

Mix two cups of tomato, four cloves, two slices onion, two peppercorns, one-
half teaspoon salt and one-fourth teaspoon paprika. Cook ten minutes and
press through a sieve. Melt three tablespoons butter; add one-fourth cup corn
starch and strained tomato mixture; boil ten minutes. Cook slightly, add one
egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs,
fry in deep fat. Drain on brown paper. Serve.

Beef Croquettes

Prepare by any of the recipes for chicken or veal croquettes if liked soft, but
the following is recommended: Mince fine, but not to make it pasty; add an equal
bulk of hot, boiled rice, cooked much softer than it is usually served for a vegetable;
season highly with salt, pepper, cayenne and onion juice, and set to cool. If it
is too stiff, work in a little stock or gravy. Drain on brown paper.

Oyster Croquettes

One cup raw oysters, one cup cooked veal, two tablespoons butter, three table-
spoons cracker crumbs, two egg yolks, one tablespoon onion juice. Drain and
clean the oysters, scald and strain the liquor; chop the oysters very fine, soak the
cracker crumbs in the liquor, then mix all the ingredients and shape; dip in egg,
roll in crumbs and fry as usual. Drain on brown paper.

BREAD

Bread—One quart flour, sifted, one small tablespoon salt, one small tablespoon
sugar, one cake compressed yeast dissolved in warm water—about a pint. Mix
and set to raise, knead thoroughly and let raise again. Knead slightly, put into
pans and let raise. Bake three-quarters of an hour.

Brown Bread

Two cups buttermilk, one cup light brown sugar, one tablespoon melted butter,
one teaspoon salt, one teaspoon soda, two and one-half cups of whole wheat flour.
Bake in gas stove thirty or forty minutes.

Boston Brown Bread

To three cups of sour milk, add one small cup of molasses, a teaspoon of soda
dissolved in a little boiling water, two cups of Graham or rye meal, two of white
flour; add salt. Place in deep baking dish or small cans like one pound baking
powder can, thoroughly greased with lard. If the deep dish is used, a ring should

Hoosier Cabinets can be had for only $1.00 cash, balance $1.00 per week—See page 91
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