Mrs. J. G. Downey.

Take a dozen large peppers; remove the seeds; then throw them upon a bed of live coals and turn continually until they are a light brown. When taking them up, throw them immediately into a bowl of cold water and remove the skins. Put a tablespoonful of lard or butter into a saucepan, and when hot add an onion, finely chopped; fry slightly; add a large tomato, or two if small, half teacupful of grated corn; pepper and salt to taste. Let it simmer fifteen minutes, stirring occasionally to prevent scorching; then remove from the fire; add a heaped teacupful of finely-chopped meat or chicken (a small piece of ham or bacon greatly improves its flavor); mix well, and stuff the peppers; dip into batter and fry to a nice brown.

Another way: Prepare the peppers as in the foregoing recipe. Put into a saucepan a spoonful of lard. When hot add one onion, and fry a little; add two teacupfuls of chopped meat, two tomatoes, if small, two peppers, chopped, a little black pepper, thyme, and salt. Fry a few minutes, and then stuff the Chilis. Dip into batter and fry.

Sauce for the peppers: Put a spoonful of butter into a saucepan; add a spoonful of flour, one onion, one tomato, one green pepper, cut small, two apples, sliced, a few raisins, if liked, and olives. Add enough water to make a sauce, and let it boil until the apples are done. Before serving the peppers, put them into the gravy and let it simmer just a moment; then serve.