Make the pfärvel. Heat one-quarter cup of butter or other fat, add the pfärvel and when golden brown, add one quart of boiling water, one-half cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of green peas strained. Set in moderate oven and bake one-half hour or until every kernel stands out separately. Serve hot. GREEN PEAS AND RICE Shell one-half peck of green peas and wash them well; if canned peas are used pour off liquid and rinse with cold water. Heat one-fourth cup of butter or other fat in a spider, add one cup of rice and let simmer, stirring constantly until rice is a golden brown; add one quart of boiling water, then the drained peas and one-half teaspoon of salt, and one-half cup of granulated sugar. Place in pudding dish, set in the oven and bake until rice is tender. (Serve hot.) GREEN PEPPERS Sweet green peppers, within the last ten years have gained a place in cookery in this country. Their flavor is depended on for soups. They are used in stews. They are used for salad, and they are used much as a separate vegetable in dozens of different ways. STUFFED PEPPERS Select six tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with one-fourth teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of butter. Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing. Place in a shallow baking-pan and pour around them white sauce thinned with two cups of water. Bake about one hour, basting frequently with the sauce. PEPPERS STUFFED WITH MEAT Cut a slice from the blossom end of each pepper, remove seeds and parboil ten minutes. Chop one onion fine and cook in fat until straw color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red pepper. Fill with stuffing, cover with crumbs and bake ten minutes. STUFFED PEPPERS (ARDAY-INFLUS) Take sweet green peppers, cut off blossom end; prepare the following: To one pound of chopped meat take one egg, grate in one onion, a little salt, citric acid (size of bean dissolved in a little water), mix all together. Place this mixture in the peppers, but do not fill too full. Set the entire top of peppers in place. Melt one tablespoon of fat in a saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of flour, browned with 1/2 tablespoon of fat. GREEN PEPPERS STUFFED WITH VEGETABLES