PEPPERS STUFFED WITH CORN Parboil either the red or green bell
peppers. Leave the stems on but cut a small slice from one side of each pepper. Re-
move the seeds and fill with the following mixture : Grate a dozen ears of corn, add a
tablespoonful of butter, a tablespoonful of thick cream, two eggs well beaten, and salt
to taste, and fill each pepper. Replace the slice previously cut out, and bake in a quick
oven. Summer squash cooked in the same way are delicious.

COLACHE Chop together one small onion, one green pepper (seeds removed),
three skinned tomatoes ; add one dozen small squash, cut in pieces, the corn cut from
two ears, and one-half pound of string beans, cut into small pieces. To this add four
tablespoonfuls of California olive oil, and cook slowly until the vegetables are tender.

STUFFED SQUASH Select six summer squash of the same size. Cut
off the hard stems and parboil. Cut out a round disk from the stem and scoop
out some of the contents. Make a rich cream sauce, add a little Worcester-
shire sauce and a cupful of New York Dairy cheese ; cut in dice and
add two ounces of cracker crumbs and one egg. Stir all together
over the fire until quite melted. Into each squash put a tablespoonful of this paste, and
bake brown in a quick oven. To the remainder of the sauce add a little thick cream,
and heat ; pour this over the squash, and serve. Spanish onions can be cooked in the
same way.