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Stuffed Peppers with Crab Meat

Cut a slice from the stem-end of as many green sweet peppers as needed, remove seeds and partition walls and parboil for five minutes. Brush the inside of each with melted butter and fill with a mixture made of equal quantities of cooked rice and cold crab meat. Moisten the rice with a little sweet cream and add one tablespoonful of grated cheese to a cup of rice. Season the crab meat with salt, paprika, and a few drops of lemon - juice.

Mix all lightly together and have it quite moist.

Place the peppers in an agate baking-pan, surround with boiling water, adding half a tablespoonful of butter to half a cup of water. Baste now and then.

Cook about fifteen minutes.

Scallop of Fried Fish with Fresh Tomatoes Remove the skin and bones from any kind of fried fish. Season highly, adding Worcestershire if liked. Arrange in a buttered baking-dish in alternate layers with peeled and sliced fresh tomatoes. Season tomatoes well with salt, pepper, and dots of butter. Cover top with well-buttered cracker-crumbs. Cook in a moderate oven until tomatoes are quite soft and crumbs browned.

Broiled Sardines on Toast Prepare pieces of toast, moistening with butter melted in hot water. Broil sardines until well heated through, place on toast on platter, and garnish with parsley and slices of lemon.