Place a fry-pan on stove containing about two tablespoonfuls of butter, add a couple of finely chopped sweet peppers and a finely minced small onion.  Let all simmer on stove.  Measure the chopped pepper and add an equal amount of finely crumbled bread.  Season with salt and pepper and fill (well-washed) peppers from which the stem and seeds have been removed.  Stand the peppers in a bake dish containing a small amount of water.  Place in a hot oven about twenty-five minutes, or until peppers are tender.  Serve hot.

CHILI (AS PREPARED IN NEW MEXICO)

Place hot peppers (well-washed) from which seeds have been removed into a bake dish containing a very little hot water.  Stand in a hot oven until tender and skins turn a yellow brown, turning them over occasionally.  Remove the outside skin, chop fine, add a small quantity of finely minced onion, pepper and salt and enough vinegar to moisten.  If sweet peppers are used add a pinch of cayenne pepper.  Serve as a relish in place of pickles or chow-chow.  This recipe was given Marry by a friend who had lived in Mexico.  The outside skin of the peppers may be more readily removed if upon being removed from the oven the peppers are sprinkled with water, then covered with a cloth and allowed to steam a short time.

BAKED CABBAGE

A half head of cabbage was cut into small pieces and cooked in hot salted water until cabbage was tender.  The water was drained from the boiled cabbage, which was placed in an agate pudding dish alternately with cream sauce composed of one cup of milk; one small tablespoonful of flour, 2 tablespoonfuls of butter, seasoned with salt and pepper.  Sprinkle a few crumbs and place bits of the butter over top.  Bake in oven about 25 minutes and serve hot.  This dish is almost equal to cauliflower in flavor, especially if after the cabbage has cooked ten or fifteen minutes the water is drained from it and fresh substituted.  And it is said, “Cauliflower is only cabbage with a college education.”

CRIMSON CREAMED BEETS

Cut all except two inches from the tops of beets.  Scrub thoroughly with a vegetable brush, then pour scalding water over beets.  When perfectly cleansed, place in a cook-pot, partly cover with boiling water, stand on range and when beets have cooked tender remove outside skin.  Strain and stand aside one cup of water in which beets were boiled, which should be dark wine color.  When beets are to be served to the one cup of strained beet juice add one tablespoonful of sugar, one-fourth cup of not very sharp vinegar.  Add one teaspoon of butter.  Thicken this liquid with one and one-fourth tablespoonfuls of a mixture of corn starch and flour.  When cooked to the consistency of cream add the quartered beets, season with pepper and salt, stand on back part of range a few minutes, serve hot.  To three cups of the quartered beets use one and one-half cups of cream dressing.