Stewed Peppers

Peppers, 4.

Cream, 4 tablespoons.

Butter, 1 tablespoon. Salt.

Cut peppers in half and remove seeds and pith. Cut into neat small pieces and throw into boiling salted water. Boil for 30 min-utes. Drain, and add salt to taste, butter and serve as any vegetable.

Tuna Fish In Peppers

Peppers, 6. Eggs, 4. Milk, 1 cup.

Tuna fish, 2 cups. Bread crumbs, 1 cup. Salt and pepper.

Cut the peppers in halves lengthwise, remove seeds and soak in boiling hot water for 20 minutes. Beat the eggs until light, add the milk, fish, bread crumbs and seasoning. Pack into the peppers and sprinkle tops with buttered crumbs. Bake until brown.

Eggs In Peppers

Cut tops from sweet green peppers, remove seeds and mem-branes and parboil. Into each break an egg and cook in oven until firm, setting peppers in 1/2 inch of water. When done remove to slices of hot toast.

Stuffed Pepper Combinations

Boiled sweet corn, cut from the cob and mixed with bread crumbs, cream, butter, pepper and salt. Rice, meat and tomato.

Bread crumbs, chopped onion, chopped pepper, salt. Flaked fish and mashed potato. Vegetable or meat salad.

Stuffed Peppers

Cut peppers in halves, remove seeds and membranes and par-boil, stuff with rare roast beef, minced and mixed with boiled rice. Cover with buttered crumbs, place in a baking pan with 1/2 inch of water and bake 20 minutes, basting occasionally with melted butter.

Peppers Stuffed With Nuts

Parboil peppers and stuff with chopped nuts and bread crumbs in equal quantities, moistened with cream or melted butter and seasoned with salt and pepper. Bake as above.

Kentucky Stuffed Peppers. Stuff with a mixture of tomato, bread crumbs and sausage meat. Bake with gravy.