Cooking Recipes (Continued) 
Sugar Peas. — The green pods of the sugar pea 
may be prepared like string beans. Gather the 
pods while the seeds are still very small. Cover 
with boiling water and boil gently .until tender. 
1 f they are young and fresh, they will cook in 
twenty-five or thirty minutes. Pour off some of 
the water, which will serve for soup. Season 
with salt and butter and serve at once. When 
the pods are fresh and tender, they have an 
exquisite flavor. When the seeds have grown 
large and the pods become tough, they may be 
shelled and cooked like any other variety of 
peas. The seeds of the sugar pea are tender and 
fine flavored. 
Peas Omelet.-Make a plain omelet in usual 
way and when the eggs are firming, pour on half 
the omelet a pint of young peas which have been 
boiled until tender, then fold omelet and serve. 
PEPPERS 
Green Peppers. — Green peppers sliced make a 
delightful salad. They can be used alone or with 
other salad plants, chili sauce and chow chow. 
Stuffed Peppers. — Use only tender sweet pep- 
pers. Cut off the stem and remove all the inside 
pulp and seeds, be sure to remove all the seeds. 
Stand in cold water an hour. Drain and fill with 
chopped cooked chicken, veal or beef. Mix with 
almost equal weight of bread crumbs and a large 
lump of butter. Season with salt and either a 
little chopped onion or parsley and two or three 
tablespoonfuls of cream. Put in a pan with a 
little water, sprinkle buttered bread crumbs over 
the top and brown in oven. Takes about forty- 
five minutes. Serve with tomato sauce. 
Deviled Peppers. — Use green bell peppers, cut 
off the stem and remove the inside. Chop cooked 
cold ham, and with it as many eggs as one wishes, 
or chop tongue, veal or chicken, and use the fol- 
lowing salad dressing: To a pint of meal use the 
yolk of a hard-boiled egg, rubbed smooth in a 
scant tablespoonful of melted butter, a half tea- 
spoonful of made mustard, half a teaspoonful of 
sugar, add enough vinegar to make it thin and 
stir in the meat. Fill the pepper with this mix- 
ture, rounding it up high. 
POTATOES 
Baked Potatoes. — Take smooth potatoes, wash 
clean and drain. Place in baking pan not too 
dose together. Put in hot oven. Medium size 
potatoes will bake in hot oven in forty minutes if 
not too many at one time. Larger and more po- 
tatoes will require about an hour. Serve as soon 
as baked. Break open if they are to keep any 
time after cooking. 
Boiled Potatoes. — Pick out potatoes as near 
same size as possible. Wash thoroughly, peel old 
potatoes. Scrape new ones. Let wilted potatoes 
stand for an hour in ice cold water. Cook in 
boiling salted water for thirty minutes. Small 
potatoes will cook in three minutes less, extra 
large, five minutes longer. Drain and sprinkle 
with little salt, when drained, set on back of stove 
with cover little removed to permit steam to es- 
cape. Can be served plain with butter, pepper 
and salt or cream sauce. 
Mashed Potatoes. — Mash boiled potatoes with 
potato masher, add four tablespoonfuls cream or 
milk and butter, beat until light and white. Can 
be served plain or baked in various shapes by set- 
ting in oven and baking light brown. 
Cold Mashed Potatoes. — Mold the potatoes into 
cakes about three inches in diameter and an inch 
thick. Dip in flour and fry in small quantity of 
fat on both sides. 
French Fried Potatoes. — Prepare potatoes as for 
boiling. Cut the raw potatoes in the desired 
shapes and dip in deep fat and fry. Drain, serve 
hot. 
American Fried Potatoes. — Boil the potatoes, 
slice and fry with little grease. Keep potatoes 
stirred to prevent burning. 
Hashed Brown Potatoes. — Chop the potatoes, 
season with salt, pepper and a little onion. Put 
tablespoonful of butter in hot skillet. Pour in 
the potatoes and press down, permit to brown. 
Turn like an omelet. Serve at once while hot. 
Baked Sweet Potatoes. — Handle and bake in 
same way as Irish Potatoes. Small ones require 
half an hour; larger ones from three-quarters to 
an hour, depending on size. If wanted moist and 
sweet, bake longer. 
Fried Sweet Potatoes. — After boiling medium- 
size potatoes forty minutes, cut in slices and fry 
ten minutes in deep smoking hot fat. 
Escalloped Sweet Potatoes. — Boil the potatoes 
and scrape off skins. When done, slice length- 
wise in half-inch slices. In bottom of baking 
dish put bits of butter, then a layer of potatoes, 
sprinkle sugar and bits of butter, then another 
layer of potatoes, sugar and butter until dish is 
filled. Put in oven, bake until sugar and butter 
melt and top begins to brown. 
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