Stuffed Peppers

Cut stems from sweet peppers, also top, large ones preferred, remove the seeds, fill them with ground meat, either cooked or uncooked, season to taste, cover the bottom of a deep pan with flour, adding salt and pepper. Stand peppers in this and put a small piece of butter on each, (the top) pepper. Put 1 cup tomato in pan around each pepper. When the flour is brown, then add stock or gravy and continue to baste until peppers are soft. It is well to cover to prevent peppers getting dry. Mrs. Nancy Hersh Yeager,

New Oxford, Pa.

Stuffed Peppers

Take 3 doz. medium sized green peppers, cut out the tops and remove the seeds. Put into salt water over night. Take 2 large heads of cabbage, cut fine, sprinkle 1/2 cup salt over it and let stand 1 hour, squeeze out salt water, add 4 tablespoonfuls celery seed, and 4 of mustard seed, and 1/2 cup grated horse radish. Mix well and stuff the peppers tightly with the slaw, being careful not to break the peppers.

Turn upside down until all have been filled, then pack into a crock with the open end up. Boil 2 qts. of vinegar with 3 cups of sugar and pour over pep-pers. Let stand over night, repeat 3 successive mornings, after which pack in Mason jars; pour hot vinegar over them, and seal. Mrs. Oliver Hesson.

Westminster, Md.