Routine: Make pie earlier in the day.

Parboil peppers.

Prepare vegetables for cooking and set on to boil.

Stuff peppers and bake.

Stuffed Green Peppers

1 can corned beef hash 4 green peppers

Buttered bread crumbs

Open corned beef hash and heat. Cut off stem ends of peppers and cut out seedy portions. Parboil them. Drain and fill them with the hash. Top with buttered crumbs, and set upright in a baking dish to which has been added one half cup of water. Bake in quick oven (425º) for twenty minutes, or until bread crumbs are nicely browned.

Buttered Young Onions And Carrots

12 small young onions 4 medium carrots

1 tablespoon butter

Scrape and dice the carrots, set on to boil with the onions. When tender, drain and season and mix in one tablespoon of butter.

Chocolate Meringue Pie

Pastry for pie shell: Use 1/2 recipe for one shell.

2 cups pastry flour (sifted before measuring) 1/2 teaspoon baking powder.

Cold water

3/4 teaspoon salt

1/2 cup shortening

Sift dry ingredients together. Add shortening and work in lightly until particles of fat are the size of large peas. Add cold water slowly, just enough to hold dough together. If possible, chill before rolling out for shell.

Roll out pastry and line a pie tin. Press firmly to pan, prick pastry with a fork and bake in a hot oven (500º) for ten minutes or until a golden brown.

Chocolate Filling

Use prepared chocolate pudding according to directions on package and when cool put into the cold pie shell or use following recipe:

1 1/2 cups scalded milk 2/3 cup sugar 5 tablespoons flour 1 square chocolate

1/8 teaspoon salt 1/4 cup cold milk 3 egg yolks 1/2 teaspoon vanilla

Mix sugar, salt, flour together. Add cold milk, then beaten egg yolks. Mix this with scalded milk. Cook in double boiler until thick. Remove from fire. Add flavoring and melted chocolate. Cool and pour into a baked pie shell.

Meringue For Top Of Pie

3 egg whites 6 tablespoons sugar

Beat egg whites until dry and stiff, add sugar gradually and beat until like marshmallow. Pile on top of pie and brown in slow oven (300º) for twelve minutes, or until a light golden brown.