Stuffed Peppers

Use green sweet peppers of uniform size. Cut a piece off the stem end, or cut them in two lengthwise, and remove the seeds and partitions. Put them in boiling water for five minutes to parboil. Fill each one with a stuffing made of equal parts of softened bread crumbs and minced meat (any left-over meat) well seasoned with salt, butter, or drippings, and a few drops of onion juice. Place them in a baking-dish with water or stock half an inch deep, and bake in a moderate oven for half an hour. Serve them in the same dish or remove them carefully to another dish. Any left-over vegetable can be used in place of meat.

Vegetable Hash

See Vegetable Hash, page 66.