50 MODERN HOUSEHOLD COOKERY BOOK.

Fried Cauliflower.—Ingredients: Medium sized cauliflower, L
egg, bread-crumbs, salt and pepper. Wash and boil a medium sized
head of cauliflower for 30 minutes. Drain and separate the flower-
ets; dust each one lightly with salt and pepper. Dip in egg, then
in bread-crumbs, and fry in hot fat. Serve plain or with cream
sauce. Cauliflower from the day before dinner can be utilized in this
way.

Green Peppers.—Peppers for cooking should be without a sus-
picion of yellow or red, as after they have begun to ripen they should
be used, not as a vegetable, but as a condiment only. They can be
prepared in a variety of ways, but are usually stuffed, except when
pickled. When used as a course, or a principal dish at luncheon,
the stuffing is of meat; when used as a vegetable, rice and tomatoes
take the place of the meat. One may use cooked or uncooked meat.
Chicken or veal are the most delicate. To prepare the peppers for
stuffing, cut off the stem end, and remove the seeds and the thick
partitions. Place them in salted water for 12 hours, to draw out the
excess of flavor that would otherwise render them unpalatable. If
pressed for time, the same end may be attained by putting them
in boiling water long enough to thoroughly heat them, draining well
before stuffing. The soaking is the more desirable as the hot water
makes the peppers soft and therefore not so easy to handle.

Baked Peppers.—For six peppers allow one cupful of cooked
meat, one medium sized tomato, one half teaspoonful of salt, one
tablespoonful melted butter, and one-fourth cupful of uncooked rice.
Chop the meat fine before measuring, peel the tomato and cut it
into dice, draining well; mix all together, and nearly fill the peppers
with the mixture. Stand them in a baking pan; put in the pan one
slice of onion, a tablespoonful of butter, the juice from draining the
tomato, and enough water to reach to half the height of the pep-
pers. Bake for one hour in a slow oven, basting the peppers every
fifteen minutes. Lift the peppers from the pan to the serving dish,
thicken the juice in the bottom, pour it over the peppers, and serve.
In buying porterhouse steak, if the tough end is cut off, uncooked
and chopped very fine with a little suet added, it may then be used
the same as the veal in above recipe, producing a delicious dish and
at the same time solving the problem of how to use these tough
‘ends.

Lentil Croquettes.—Ingredients: Lentil pulp, little onion juice,
cream, salt and pepper, minced parsley, egg and bread-crumbs. De-
licious croquettes are made by seasoning lentil pulp with salt and
pepper, a little onion juice, and minced parsley, wetting the mixture
with a little cream, making them into croquettes, dipping in egg,
and bread-crumbs, and frying in deep fat.

Ladies’ Cabbage.—Ingredients: One firm white cabbage, pep-
per and salt, littke milk, bread-crumbs, 1 large egg, 1 tablespoonful
melted butter, Boil the cabbage hard in two waters, keeping lid
off saucepan, and let it get quite cold; then cut it up very fine, add
the butter, pepper and salt, egg and milk. Stir all together, and