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Sweet Peppers Sauted

Place the sweet peppers in boiling water in order to facilitate the removal of the skin and divide each one in two, cutting away all the hard portions, and saute gradually in oil while cooking; then season with salt, some finely-chopped shallot and parsley; dress on a vegetable dish, and serve. Tomatoes, Andalusian Style Boil together in a saucepan one pint of tomato sauce and three pints of consomme. Add one-half tablespoonful of salt and one teaspoonful of pepper, then put in two teaspoonfuls of tapioca, stirring well all the time. Cook for fifteen minutes, add twelve or fourteen chicken quenelles, and then serve.