pan and add one-half cup of water. Bake for forty minutes in a
moderate oven. Five minutes before removing from the oven place a
strip of bacon over each pepper. When nicely browned, serve.


EGG PLANT CROQUETTES

Pare the egg plant and then cut in slices and cover with boiling
water. Cook until tender and then drain well. Place in a bowl and add

One medium-sized onion grated,
Two green peppers chopped fine,
One well-beaten egg,
One-half cup of fine crumbs,
Two teaspoons of salt,
One teaspoon of paprika.

Mould into croquettes and then dip in flour, then in beaten egg and
roll in fine crumbs. Fry in hot fat, serve with cream sauce.


BRAISED CELERY

Scrape and thoroughly clean the coarse outside branches of celery, cut
into inch pieces and then parboil gently for fifteen minutes. Drain.
Now place two tablespoons of butter in a saucepan and add one and
one-half cupfuls of the prepared celery. Cover closely and cook until
tender, shaking occasionally to prevent sticking to the pan. Season,
and when ready to serve cover with espaniole or brown sauce made from
stock.