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Green Peppers Stuffed

6 peppers Bread crumbs 2 teaspoons salt 1 tablespoon herbs 1/4 teaspoon basil 14 1/4 teaspoon summer savory 2 tablespoons butter or drippings 1 cup white sauce 2 cups white stock or water Select only tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with the seasonings and butter. Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing. Place in a shallow baking pan and pour around them the white sauce thinned with the stock or water. Bake about one hour, basting frequently with the sauce. Peppers may also be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or boiled rice.