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Stuffed Peppers

6 green peppers. 2 cups minced cold meat, chicken or veal. 1 cup bread crumbs. 1 small onion. 1 tablespoon melted butter. 1 cup stock or water. Salt and pepper. 1 cup tomato sauce. Ham, ground.

Cut tops from peppers. With scissors cut out lining and seeds. Stand in cold water one-half hour. Drain, fill with any cold meat mined fine, a little onion, butter, pepper and salt and a few bread crumbs. Put in baking dish with cup of stock or water and bake one-half hour or more. Serve hot with tomato sauce.

CABBAGE AND SAUSAGE (CREAM SAUCE). 1/2 head white cabbage. 1/2 lb. sausage. 1 pt. milk. 1/2 pod red pepper. 1 tablespoon butter. 1 tablespoon flour. 1 small cup bread crumbs. Cut cabbage fine, let stand in cold water one-half hour. Put in boiling water and drain after boiling fifteen minutes. Add more water and cook ten minutes. Drain, add rounds of sausage fried. Put in baking dish and bake until seasoned. It may be served in the outer leaves of whole cabbage after being steamed.