Preparing Peppers For Stuffing - Cut off the tops of the peppers or cut them in two lengthwise, and remove the inner fibers and seeds. Drop into boiling water, remove from the fire, let stand ten to twelve, minutes, then drain.

Meat Stuffing - No. 1.

6 green peppers 1 cup cooked meat, chopped fine and seasoned

1/2 cup bread- or cracker-crumbs Milk or cream

Prepare peppers as directed. Mix the meat with the bread or cracker-crumbs and moisten with a little milk or cream. Be sure that it is rather highly seasoned. (The potted meats that come in cans are excellent for this purpose.) Fill the peppers with the mixture and serve at once or cover with buttered crumbs and set in the oven (400° F.) for ten minutes to brown. Use small vegetables: Lima beans, corn or diced carrots, instead of meat.

No. 2.

6 green peppers 1/2 onion

1 1/4 cups cooked meat (veal, chicken or ham)

1 cup water or stock 1 1/4 cups moistened breadcrumbs Salt and pepper 1 tablespoon fat

Cut a slice from the stem end of each pepper. Remove seeds and parboil peppers ten minutes. Mix minced cooked meat with moistened bread-crumbs, add salt, pepper, melted fat and the onion, grated. Stuff the peppers with this mixture and stand them in a dripping-pan. Add water or stock. Bake in a moderate oven (350°- 375° F.) thirty minutes, basting frequently. Cooked rice may be used instead of the bread-crumbs.

Cheese Stuffing -

6 green peppers

1 cup crumbs

1/2 cup chopped cheese

1 tablespoon melted butter or other fat Salt

Prepare peppers as directed. Mix the crumbs with the cheese. Then add the butter or other fat and salt to taste. Fill the peppers with the mixture and serve with the meat course.

Shrimp Stuffing -

2 cups cooked shrimps, fresh or canned 1 tablespoon butter or other fat 1/2 teaspoon mustard Pepper

Nutmeg

Celery seed

1 egg

1/2 cup bread-crumbs

6 green peppers

Prepare shrimps as directed (See Index). Cut off the stem ends or tops of the peppers, and remove the seeds and veins, and soak the peppers in cold water for one-half hour. Cream the fat by beating and then also beat into it the seasonings and egg. Add the crumbs, mixing the ingredients well, and finally stirring in the shrimps. Drain the peppers and fill with the prepared stuffing. Set them in a pan, open side up and bake in a moderate oven (350°-375° F.) for thirty minutes.

Sweetbread Stuffing -

1 cup cooked sweetbreads 6 peppers

2 tablespoons butter or other fat

2 tablespoons flour Crumbs

1/2 cup brown or white stock

(preferably chicken) 2 tablespoons cream 1/2 cup button mushrooms Worcestershire sauce Salt, pepper and paprika

Prepare the sweetbreads (See Index). Melt fat, add flour, salt and pepper. Mix smooth, add stock and cream. Cook until thick. Stir in the sweetbreads and mushrooms, cut into small pieces, and the, seasoning. Fill prepared peppers, cover with buttered crumbs and bake for thirty minutes in a moderate oven (350°-375° F.). Mushroom sauce may be poured around the peppers.