Cut top off pepper, take out seed and white membrane with sharp knife. Soak over night in salt water. For one-half dozen peppers, two cupfuls minced veal, beef or ham or a combination of all three, one cup mashed potatoes or rice. Season with salt and butter. Bind together with cream or rich stock. Fill peppers with the mixture and place on end in baking dish with enough hot water to prevent burning. Cover closely and bake thirty minutes. Transfer to a hot dish and serve with following sauce: Two cups stock, one onion, a little minced parsley, one cup tomatoes, salt, two tablespoons butter creamed with two tablespoons flour. Cook gently until smooth. - Mrs. G. H. Barney, Williams, Ariz.

Stuffed Bell Peppers

If the peppers are too old and hot soak in salt and water. Remove stem end, taking out the seeds and pulp. Stuff with chopped ham, tongue, corn beef or any remnant of meat, season with grated onion, pepper and salt, moisten with sweet cream, or butter and milk; put bread crumbs, and a piece of butter on the top of each. Put in a tin basin with a little water, and place in a hot oven until thoroughly heated. Serve hot on a piece of lettuce. The peppers are excellent stuffed with chicken and canned corn or peas seasoned to taste, using a well beaten egg to moisten. - Mrs. Wm. F. Dermont, Williams, Ariz.

Stuffed Bell Peppers

Take six large bell peppers, cut off tops, remove seeds and fill with following: One cup hot boiled rice, three cups hamburger, one small onion, chopped and fried in butter. Mix. season and fill peppers, place in pan on ends, cover with tops, one slice bacon and pour over all one can tomatoes, bake one and one-half hours. - Mrs. Maude Jones, Williams. Ariz.

Stuffed Bell Peppers

One onion chopped fine, two tablespoons butter, one-fourth cup boiled rice, one pound hamburger steak, one can tomatoes, one-fourth pound bacon sliced, one dozen peppers. Fry onion in the butter, add rice and hamburger steak and mix all together. Stuff peppers with this. Place in covered baking dish, pour tomatoes over them and lay slices of bacon on top. Bake in slow oven for three hours. - Mrs. Gadis, Williams, Ariz.

Stuffed Peppers

One dozen peppers, take off the cap and seed. Scald, one-half cup of bread, soak and squeeze dry, one-half onion, one clove, garlic, one cup ham, three of the peppers (minced fine), one tablespoon butter, one teaspoon paprika, one-half teaspoon pepper, mix all together and stuff the peppers, pin on the caps and bake three-fourths of an hour in tomato sauce. Can vary the above by using one cup sliced boiled eggs. - Contributed, Saginaw, Mich.

Baked Stuffed Peppers

Remove the top and scrape the inside from the pepper. Fill with cold boiled rice and finely chopped boiled ham three-fourths full, moisten with butter just before baking. Add a lump of butter, a few cracker crumbs, pepper and salt. Bake and serve hot.