How To Prepare Peppers For Stuffing

Cut a slice from the top, scoop out the inside and parboil in boiling salted water five minutes. Stuff

Peppers Stuffed With Oysters

Chop one pepper and a slice of onion very fine. Parboil one pint of oysters, drain, cut in small pieces. Soak one-half cup of fine bread crumbs in the oyster liquor, press out the liquor. Saute the pepper and onion in two tablespoonfuls of butter till a light brown, add them to the oysters and crumbs. Season with salt and pepper, fill up the peppers and cover the top with buttered cracker crumbs. Bake until tender. Serve with tomato sauce.

Peppers Stuffed With Sweetbreads

Simmer sweetbreads in boiling salted water, with a tablespoonful of lemon juice five minutes; then cut in small cubes. Melt two tablespoonfuls of butter, add to it two of flour and one-half cup of chicken stock, the same amount of cream. Season with salt and pepper. Cook ten minutes, add the sweetbreads, and a half cup of mushrooms if you wish; fill the peppers, cover with buttered crumbs. Bake and serve on rounds of toast.