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. If 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 following salad dressing: To a pint of 
meal use the yolk of a hard-boiled egg, rubbed 
smooth in a scant tablespoonful of melted but- 
ter, a half teaspoonful 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 mixture, rounding it up high. 
POTATOES 
Baked Potatoes. — Take smooth potatoes, wash 
clean and drain. Place in baking pan not too 
close 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 pota- 
toes 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 
escape. 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, 
i 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 me- 
dium-size potatoes forty minutes, cut in slices 
and fry ten minutes in deep smoking hot fat. 
Escalloped Sweet Potatoes.— Boil the pota- 
toes and scrape off skins. When done, slice 
lengthwise in half-inch slices. In bottom of bak- 
ing dish put bits of butter, then a layer of pota- 
toes, sprinkle sugar and bits of butter, then an- 
other 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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