For six medium sized peppers, make a dressing in the following manner: Soak in cold water enough stale bread to make one pint when the water is pressed out. Season this with two teaspoons of salt, one tablespoon of fine herbs, about one-fifth of a teaspoon of sweet basil and summer savory and two tablespoons of butter. Cut off the stem end of the pepper, and remove the interior, being careful to take out every seed. Fill the peppers with the dressing. Place them on end in a shallow baking dish, and pour around them a sauce prepared as follows: Put into a saucepan on the fire one tablespoon of butter; when hot, add one tablespoon of flour. Stir until smooth and brown, then add gradually three gills of water. Season with one level teaspoon of salt, cook five minutes, and then pour around the stuffed peppers. Put the dish in a moderately hot oven, and cook one hour, basting often with the sauce in the dish. Peppers may also be filled with rice, tomatoes or macaroni.
Wash and scrape the skin from the potatoes with a knife made for this purpose. Drop at once into cold water to prevent discoloration. Let them remain in water half an hour. If the potatoes are to be cooked in their skins, wash them well and with a sharp knife cut a narrow band of skin from the center of the potato. Cover well with boiling water and let them boil with a cover on for thirty minutes. When the potatoes have boiled fifteen minutes put in the water 1 tablespoon of salt.
Drain off the water, and let the potatoes stand in a warm place that the steam may escape. Do not serve in a covered dish, as condensed steam causes the potatoes to become soggy.